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      <image:title>Recipes - Potato, Corn, and Tomato Salad with Herbs - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>Recipes - Lamb Meatballs with Basil Yogurt</image:title>
      <image:caption>Serves 4 Most homemade meatball recipes owe their distinction to an array of herbs, spices, and various chopped bits of this and that. This rendition, adapted from Emma Laperruque’s “Food52 Big Little Recipes: Good Food with Minimal Ingredients and Maximal Flavor” (Ten Speed, $24.99), significantly reduces the mess-making. The trick is to blend assertive-flavored ground lamb with a substantial amount of water-soaked breadcrumbs, which give them an extra-crusty exterior while keeping the interior tender and juicy — no egg needed. Once cooked, you can brown zucchini slices into the pan drippings for a fast and flavorful vegetable side. Serve them both atop a creamy, herb-infused yogurt sauce for an incredibly tasty high-protein, healthy feast. Extra meatballs can be frozen cooked or uncooked, and thawed in the refrigerator the night before. By keeping the spicing simple, you’re free to pair them with other sauces or glazes for future meals.</image:caption>
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    <lastmod>2024-07-19</lastmod>
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      <image:title>About - Make it stand out</image:title>
      <image:caption>Susan Puckett, age 22, talking to farmers about their grist mill and family recipes made with fresh cornmeal for the (Jackson, MS) Clarion-Ledger.</image:caption>
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