Use whatever roots (beets, carrots, potatoes, etc) and shoots (cauliflower, broccoli, fennel, etc) that you’ve got on hand.
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A Forbes article indicates the average U.S. household wastes 31.9% of its food (Bandoim, 2020). In dollars that equates to a shocking $240 million annually or $1,866 per household. In the past year, it has been my personal mission to reduce our household food waste.
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Recipe from Mill City Farmers Market farmer-Jeremy McAdams ,owner of Northwood Mushrooms.
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What better way to celebrate Chocolate than Romance month, than with decadent chocolate and a glass of sumptuous Tuscan red?
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A focal flower, typically front and center, holds the interest of the viewer the longest. In this bouquet, the blue South American Hydrangea is just that; Focal.
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For those of you who might be taking a seat around our Spirited Table® for the first time, I’m a native Texan. So…what that means is we can be very quirky about what goes into our Margaritas.
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Beth Dooley is a James Beard Award-winning food writer who has authored and co-authored over a dozen books celebrating the bounty of America’s Northern Heartland. This beautiful classic soup is built on the patient sautéing of onions so that they become golden, but do not burn.
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This elegant Hand Muff of Red Roses is a beautiful additional to any winter wedding!
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Roasted carrots and potatoes tossed with lentils and a lemony parsley sauce with miso. A hearty winter meal that is both vegan and gluten free.