Pineapple Pico de Gallo (Pineapple Salsa)
Evolving Table
by London Brazil
4h ago
Pineapple Pico de Gallo is the best of both worlds—sweet and spicy. This fresh, homemade salsa is full of tomatoes ..read more
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How to Chop Cilantro
Evolving Table
by London Brazil
4h ago
Cilantro is a fresh herb that adds a bright and citrusy flavor to so many dishes. It’s rather easy to ..read more
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How to Store Cilantro (Whole or Chopped)
Evolving Table
by London Brazil
4h ago
Cilantro is one of the more delicate fresh herbs and needs to be stored with a little TLC. But luckily ..read more
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How to Store Parsley (Whole or Chopped)
Evolving Table
by London Brazil
3d ago
Keep your parsley fresh for weeks by using one of these 3 simple storage methods! Whether still whole in a ..read more
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How to Chop Parsley
Evolving Table
by London Brazil
3d ago
Whether curly or Italian flat leaf, it’s all the same: you need a really sharp knife, dry leaves, and the ..read more
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30-Minute Beef Taco Skillet
Evolving Table
by London Brazil
3d ago
Spice up dinner tonight with a twist on classic beef tacos. This Beef Taco Skillet is a quick and easy ..read more
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1-Week Healthy Dinner Meal Plan: Spring #1
Evolving Table
by London Brazil
6d ago
After hearing from hundreds of you that your #1 pain point was… Planning healthy dinners your family loves to eat, and made with easy-to-find and affordable ingredients… I ..read more
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1-Week Healthy Dinner Plan
Evolving Table
by London Brazil
6d ago
After hearing from hundreds of you that your #1 pain point was… Planning healthy dinners your family loves to eat, and made with easy-to-find and affordable ingredients… I ..read more
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Mediterranean Chickpea Salad
Evolving Table
by London Brazil
1w ago
In less than 20 minutes you can have this light, refreshing, high-protein Mediterranean Chickpea Salad ready to eat! A homemade ..read more
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Easy Greek Lemon Rice
Evolving Table
by London Brazil
1w ago
Spice up your rice game with our Greek Lemon Rice recipe! Bursting with fresh lemon, dill, parsley, and garlic flavors ..read more
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