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Archive for March, 2011

guac ingredients

Lately I’ve been adding either pickled red cabbage or avocado to many of my quick, throw-together meals. The red cabbage adds the brightness, rich color and tangy flavor that I crave after many winter months. The avocado, we all know, makes every thing better. I love when I decide to go the extra mile and whip up a batch of guacamole; it’s usually when I’m making something with cilantro and jalapeno in the ingredient list, like last week’s black bean soup! (more…)

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soup with tortilla, guacamole and pickled red cabbage

Many variations of this soup have passed through my kitchen this winter and I have loved each and every one. When I’m in the mood for a stew, I cut down on the liquid, cut the squash in larger chunks and stir them in at the end. Last fall I replaced some of the water with pureed tomatillos which gave the dish a delicious, tangy layer of flavor. (more…)

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arame

arame with carrots onion and sesame

I am hoping this recipe will inspire you to eat more seaweed. Ideally we should eat a little everyday, but I know how difficult that can be. I often only manage a sheet of nori with lunch or dinner which is much faster than cooking a separate dish like this one. But, once you make this arame it will keep for at least 4 days and a pinch can be added to your meals daily. It’s also really tasty and an excellent compliment to plain cooked brown rice or quinoa. (more…)

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