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    99 Recipes

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    Perfect picnic salad! From Moosewood's The Enchanted Broccoli Forest cookbook. The original recipe calls for adding the vinegar and lemon juice at the last minute to keep the beans nice and green and crisp! Or, you can refrigerate and serve it as more of a marinated green bean salad. Delicious both ways!

    Recipe #504967

    From Everyday Food, June 2010 (Martha Stewart)

    Recipe #504072

    1 Reviews |  By poo235

    From Cook's Illustrated: Published January 1, 2004. Use kosher salt when salting the eggplant. The coarse grains don't dissolve as readily as the fine grains of regular table salt, so any excess can be easily wiped away. To be time-efficient, use the 30 to 45 minutes during which the salted eggplant sits to prepare the breading, cheeses, and sauce.

    Recipe #482871

    Source: Yoga Journal, March 2012. "This colorful hash turns out like a casserole after it’s topped with polenta and cheese and warmed in the oven. "

    Recipe #478568

    From Bocuse in Your Kitchen Suggestion: This dish is a meal itself; serve it with a green salad. Variation: If you like, homemade tomato sauce or grated swiss cheese can be spread over the surface of the potatoes instead of butter before baking.

    Recipe #454216

    Recipe #450783

    Recipe #450770

    From Bocuse in Your Kitchen: "This recipe, which is made in many homes around Lyon, was devised to use leftover chicken livers, so as not let them go to waste. It can be made with as few as one liver to as many as six, so if you like chicken livers, don't hesitate to double the given amount. If possible, buy livers that are light in color--they are the best. Fresh tomato sauce is always excellent--the one provided here as an accompaniment to the souffle is a little different from the (more classic French tomato sauce)."

    Recipe #450742

    From Susan Wiggs' book Winter Lodge: Pine Box Traditions. "It's a Polish wedding tradition to give a new bride a supply a starter for sourdough rye bread. I suspect it's a combination of tradition and desperation on the part of the bride. It just doesn't seem fair to add the pressure of making a good bread right out of the gate to everything else the poor girl is juggling."

    Recipe #448744

    Food and Wine, from their 2007 Thanksgiving in your 20s Menu: "In her reimagining of holiday pumpkin soup, F&W's Melissa Rubel adds pumpkin to dal - the spicy, soupy Indian legume dish. The result is a hearty, healthy soup with a lovely edge of sweetness."

    Recipe #448553

    I got this recipe from Alton Brown - FoodNetwork.com. A different kind of salad!

    Recipe #448552

    I got this off of Cabot's website.

    Recipe #448550

    Prepare this the night before. This is what I drink after my long runs...15-20 miles. Great recovery drink, which should contain a 4:1 carbs to protein ratio.

    Recipe #448549

    I got the idea for this from FOOD magazine..modified it a bit. It's yummy!

    Recipe #448548

    I got the idea to serve a salad in a grapefruit shell from The Star Online (http://kuali.com). Then, I added my own touch to the dish :-)

    Recipe #448547

    Adapted from my CSA's website, from Vegetable Harvest, Vegetables at the Center of the Plate by Patricia Wells

    Recipe #440776

    Evidently, lettuce soup is a old time American favorite. I had three bunches of lettuce from the CSA one week and came up with this recipe by combining a variety of recipes I found online. It's actually pretty tasty, a refreshing dish on a hot summer day!

    Recipe #438511

    WW Make it in Minutes: "This dish is as versatile as it is flavorful; the recipe works just as well with cooked chicken breast or pork tenderloin as with tofu. In addition to a satisfying lunch, the noodles can be served as a first course at dinner or a zesty accompaniment to a plain entree."

    Recipe #438305

    From Chef Jonathan Miller, got this in my farming cooperative's newsletter.

    Recipe #438148

    1 Reviews |  By poo235

    Elvis loved peanut butter on his burger--this burger has peanut butter mixed in with the ground beef, which gives the burger moisture and a subtle nutty flavor. These taste excellent with a coarse ground mustard for condiment.

    Recipe #435914

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