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Nuts About Nuts!

Most of us think of nuts as a snack food-- a handful of dry roast peanuts or smoked almonds is all we have to do with nuts-- but this sells the little beauties short. Nuts are an ingredient found in all kinds of recipes and are a tested way to add richness and depth to all kinds of foods. We see them as a thickener and flavoring agent in pestos and moles, we often find them baked in to breads and desserts, they can lend some crunch to a simple greens, they can star in a delicious salad dressing or form a toasty crust on fish or French toast.  

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Pumpkin

Spicy Pumpkin Seed Sauce
 
You can plant the seeds, bake them and eat them like popcorn, or make this yummy sauce. Serve warm over boiled potatoes or roasted cauliflower.
 
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Blackberries

It's Blackberry Season!
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Fiddlehead Fern

Sautéed Fiddleheads With Garlic

 
The immature shoots of a particular North American fern. They are a little sharp and delightfully crunchy if not overcooked. They should start to make an appearance at local stores and markets. Look for them!
 
 
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Meat is Soooo Boring!

     The typical American meal is a meat centerpiece with a couple of vegetable side dishes, one of them usually potatoes. The side vegetable portion is usually about three ounces. There are really only six or seven types of protein (with some subtle variations) to choose from and the standard Midwestern diet relies almost entirely on three or four. There are countless types of vegetables. We've relegated the largest portion of our foodstuffs to an afterthought on our plates
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