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Winding through the hills, the surrounding forest enclosed the road in a verdant canopy, with roadside kiosks sprouting out of it to sell empanadas (meat and potato-filled fried pastries), mofongo (mashed plantains filled with meat and vegetables, served in savoury sauce) and beach towels bearing graphics of bikini-clad women.
BBC: Puerto Rico��s Pork Highway
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Themes range from Middle Eastern classics such as mezze, featuring spreads of hummus, olives and falafel, to Balkan dishes such as Macedonian vegetable and mayonnaise salads or a tasty cevapcici sandwich (composed of minced meat with garlic yogurt and grilled vegetables).
BBC: Business trip: Montreal
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The people next to us fussed over Kujira's signature harihari-nabe, a roiling pot of whale meat boiled with vegetables and tofu.
FORBES: The Wrongest Meal
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There are only three people behind a counter with a sneeze-guard who quickly assemble pizzas topped with fresh vegetables, cold cuts and cooked meat.
FORBES: Raw Deal
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You just with less meat and meatless meals and dried beans and fresh vegetables, it's really possible to eat really well if you put the time into it.
NPR: Child Hunger: Nutritious Food Tough To Afford
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While there isn't a single formula for assembling a salad in the French style, the best ones offset crisp lettuce with savory, succulent bites of meat, cheese and seasonal vegetables.
WSJ: Eric Ripert's Artichoke, Fennel and Arugula Salad
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They also have two teppanyaki grill tables, unknown in other Nobus, and for each they offer a variety of set menus that include not just the traditional grilled meat or seafood and vegetables but also mix these with dishes prepared in the kitchen, for a teppanyaki spin that is more fine dining than Benihana.
FORBES: Hotel Test Drive: First Look At Nobu Hotel Las Vegas
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There are full-service counters for fruit, vegetables, meat and cheese, shelves stocked with dry goods, a bakery and a discount section that circles the perimeter.
FORBES: The Anti-Wal-Mart
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The trick was to cut small quantities of meat into paper-thin slices, season them with condiments, preserves, and spices, add whatever vegetables you could grow or barter, and keep adding until you arrived at a dish so tasty that you forgot how little meat was in it.
NEWYORKER: A Fork of One��s Own