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	Gujarati Vegetables With Lime And Cilantro! Ever since Paula Wolfert gave me a Clay Coyote Flameware skillet the other day, I've been jonesing to use it.…	kathy gori Mayo de 2010 Avanzado	1 voto 2391 views
	The Raw And The Uncooked, A Meatless Monday Special I'm loving this whole meatless Monday business. It's great to take a break from the same old same old. One of…	kathy gori Mayo de 2010 Avanzado	1 voto 3545 views
	Eggplant and green peppers with miso My aunt in Tottori, Japan, is an awesome cook. They farm rice and market miniature vegetables such as tiny…	Lynn Yamamoto Mayo de 2010 Principiante	2 votos 2 comentarios 3392 views
	The Great Spinach Switch. A Fast Easy Lighter Version Of An Old Favorite Still getting whipped around by the weather here in Sonoma. We've gone…	kathy gori Mayo de 2010 Avanzado	2 votos 3020 views
	Spinach and Ricotta Balls - Gnudis I've been looking for tasty ways to cook spinach and wild greens because they are so healthful. This one is…	John Spottiswood Enero de 2010 Avanzado	6 votos 4 evaluaciónes 6 comentarios 6703 views
	Quick Broccoli Side Dish Italian seasoning and crunchy pine nuts really jazz up the flavor of this versatile veggie side dish.	Mary Shaldibina Noviembre de 2009 Intermedio	2 votos 7559 views
	Shredded Brussel Sprouts If you've never had shredded brussel sprouts before, you're in for a treat! These are really tasty. They have less of the bitter taste you get…	Nancy Miyasaki Octubre de 2009 Intermedio	4 votos 1 evaluación 9638 views
	Summer Corn with Bell Pepper When corn is in season during the summer, there is no better side dish than this. It goes well with any meat, poultry or fish. Interesting enough…	Nancy Miyasaki Junio de 2009 Intermedio	3 votos 1 evaluación 2810 views
	Japanese Spinach Salad, Ohitashi This is a delicious way to consume large quantities of one of the healthiest foods on the planet...spinach! I…	John Spottiswood Diciembre de 2008 Avanzado	2 votos 1 evaluación 6 comentarios 16005 views
	Eggplant stuffed with tomato and garlic - Iman Bayeldi The Turkish name for this recipe means "The Priest Fainted". I think the idea is that it tastes so good it…	John Spottiswood Septiembre de 2008 Avanzado	6 votos 3 evaluaciónes 1 comentario 12555 views

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