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In a pain, heat the olive oil over high heat and then add the zucchini strips into it. Saute for 4-5 minutes or until the sticks turn tenderly crisp. Now reduce the heat to medium and add the chopped thyme and diced garlic. Stir and allow the mixture to cook for a minute. Then add the arugula leaves and tomatoes and mix well. Raise the heat to high mode and allow all the liquid portion to evaporate away. Add salt and pepper to season and enjoy!

Set your oven at 325 degrees Fahrenheit and allow it to preheat. Next take the above mentioned ingredients into a mixing bowl and mix well. This paste can be used to prepare 4 pita breads!

Place the lemon zest, thyme, parsley, chives, onions and garlic into the food processor. Add almond powder, salt, white pepper into the mixture and blend well. While the blade is blending the ingredients gradually pour in the olive oil. Refrigerate this paste in a tempered glass paste for 10 weeks and then serve with pasta.

In a casserole mix all the soup and stir it well, till it becomes one.
Add the cheese to it and let it melt.
Now add the boiled macaroni to the casserole and mix all the ingredients well. If it becomes too dry, add adequate amounts of milk to cook it.

In a skillet, melt the butter on a medium heat.
Pour the flour in the butter and stir it to make it bubbly and smooth.
Add the salt and mix it well.
Add the milk and keep stirring it slowly. Make sure the heat flame is low.

Take a buttered baking dish and put tomatoes in it.
Add celery, garlic and red pepper and cook for around 25 minutes after covering this mixture.
Meanwhile, melt the butter on a medium flame and cook mushrooms and onion over medium flame for around 8 minutes.
To this after it gets cooked, add sugar, beef stock, flour, basil, thyme and rosemary.