Article Abstract:
Contemporary cooks want main course menus that are nutritious and quick to prepare. Less meats and sometimes none are used in menu planning. Vegetable oils are replacing butter and margarine for sauteing and stove-top browning. Herbs and lesser-known ingredients are used for flavoring.
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Article Abstract:
Summer is a good time to serve main-course salads and light pasta dishes. Recipes for neoclassic Greek salad, lemon-tarragon chicken salad, pesto shrimp and pasta salad, Thai-style beef and rice-noodle salad and songe cake with raspberry sauce are included.
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Article Abstract:
Main courses that contain fresh spring vegetables and greens such as fresh asparagus and watercress are presented. The recipes include quesadillas, sandwiches, stir-fried chicken and a romaine salad with cumin vinaigrette.
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