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A welcome favorite not only in autumn but also in our unseasonably mild Midwest winter, this Moosewood soup hit the spot this week.
Why do none of my cookbooks have a good recipe for this? But, of course, a quick Culinate search turned up a post from a member with the perfect recipe.
Made a Black-Eyed Pea and Vegetable Stew this year to ensure the good fortune that this bean promises.
Looking for a more interesting bean salad to take to an office potluck, I found this festive holiday-colored Chickpea With Roasted Red Pepper Salad recipe at Smitten Kitchen blog. Quite tasty, too!
Reading up on this ancient grain and looking for cooking/serving suggestions (I have some cubed butternut squash I need to use up). Any ideas?
This recipe features fresh rosemary, which added a nice highlight - not too overpowering.
I had black beans; I had sweet potatoes. A search turned up a recipe for Black Bean and Sweet Potato Chili. Interesting variation on chili; worth a try.
The bok choy caught my eye at the farmer’s market, and gave me a chance to try my hand at cooking with tofu.
From A recent Mark Bittman NYT column, this recipe is an easy and tasty way to enjoy a tart fruit of the season.
From Christina Eng's recipe on this site. Great taste and easy to make.
Found this pasta dish quick & easy to make, and a nice way to incorporate chickpeas in a meal.
Could make a good horror movie, but instead it’s a scary documentary from a few years back about the possibility of genetically modified seed taking over the world.
Got an education on craft beers versus the big guys in this documentary, now out on DVD.
Chilled some Easy Polenta in a loaf pan last night for a snack today. Sliced it into strips; fried in butter. Topped with sauteed spinach and feta. Easy. Cheap. Good.
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