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The Boston Globe

Food & dining

Cooking tip from food editor Sheryl Julian

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The table can seem dreary this time of year. Perk it up by adding a handful of mint leaves to the salad bowl along with baby arugula. Boost the taste of roasted vegetables by sprinkling them with crushed red pepper and grated lemon rind. Add chunks of juicy pineapple to plain yogurt with a handful of chopped, browned almonds for a simple, slimming dessert.

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