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    59 Recipes

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    From Janos Wilder, shared on KUAT.

    Recipe #516136

    In Tucson, there are many opportunities to harvest olives in parks and neighborhoods - they are usually ripe in November - December. You want to harvest them from the tree (not the ground!) before the first freeze. Well-watered trees that have not been treated with pesticides are best! Be gentle with the olives, and reject fruits that are soft or bruised. Plan to brine the olives within a couple of days of harvest - brining with salt leaches out the bitterness (you can't eat ripe olives off the tree). Buy your salt in bulk at the natural food store. I use 1-gallon pickle jars for the brining process and pint Ball caning jars for the finished marinated olives. This set of instructions is modified from many sources. Once you brine your own, you will be spoiled and never want to suffer store-bought olives again! Olives prepared as described will remain self-stable for at least a year. This is totally worth the hassle and wait!

    Recipe #511561

    Found this on allrecipes.com by Mrs. Cindy Schmidt. Looks phenomenal, looking forward to trying it!

    Recipe #476153

    I pilfered this from "Spirit" (the SW Airlines magazine) in September - looking forward to trying it next summer!

    Recipe #467657

    This recipe is from Eating Well magazine (March-April 2011). I have made it a couple of times now, and really enjoy it! The dressing is one that I will use separately as well, it is delish!

    Recipe #460765

    It all started at the farmer's market with a bag of roasted tomatillos....Then I modified a recipe found on the internet. Original recipe called for sage - I did not have any. Flavor improves at days 2 and 3.

    Recipe #454852

    From Eating Well March-April 2010.

    Recipe #429842

    From Good Housekeeping (April 2010). I love root vegetables, this looks delicious!

    Recipe #420798

    Recipe from my dear friend Erica, who met these at the Blossoming Lotus restaurant in Kauai. This is a vegan recipe, but don't let that scare you! I am posting them because they are delicious (and I am a raging carnivore!).

    Recipe #402715

    From Diabetes Forecast. Looks awesome, posting here for safe-keeping.

    Recipe #377128

    Modified from an Eating Well recipe I found when trying to figure out what to do with wheat berries. Original recipe called for black beans. Seems like sweet potatoes would be good, too!

    Recipe #376069

    Found a similar recipe on the web and tweaked it, turned out pretty well!

    Recipe #350976

    This is from a book called "A Vegetarian's Ecstasy"

    Recipe #262167

    This is sweet and tangy soup. I've used all kinds of beans: black beans, pinto beans, tepary beans -- all with yummy result.

    Recipe #168895

    Mizuna is a yummy Asian mustard green. Adapted this recipe from www.epicurious.com

    Recipe #151423

    stolen from the Tucson Community-Supported Agriculture newsletter; placed here for safe-keeping!

    Recipe #143817

    I Had El Sobrante Girl's recipe for Pepperonicini and Shredded Beef (#117646) on the menu, but realized I didn't have the soup mixo or the au jus mix, so I decided to do an experiment. WOW! This was sooooo good in burritos -- it will be something that I cook often!

    Recipe #138908

    From Deborah Madison in Eating Well Aug/Sept 2005

    Recipe #129804

    From Eating Well April/May 2005. I have used boneless skinless thighs, and it worked very well. I also suggest using fresh mint!

    Recipe #116150

    Another gem from Eating Well (April/May 2005).

    Recipe #116149

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