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Root Vegetables with Apricots

Root vegetables are plants whose roots enlarge to the point that they are edible. Think carrots, parsnips (which look like white carrots) and turnips. Inexpensive and easily accessible in the colder months, root vegetables are nutritional powerhouses. Let’s give them one last shout-out before we move on to the peas and asparagus of Spring.

The list [...]

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Brussels Sprouts with Poppy Seeds and Lemon

Way before the debut of the Food Network, PBS featured cooking shows on Saturdays. I used to plop down in the morning and watch one show after another until I was forced to get up and feed or bathe myself. This was my reward for the ridiculously long work weeks I put in back then.

One [...]

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Soba Noodles with Edamame and Bok Choy

Sometimes you just want to slurp some noodles. That’s the mood that struck me yesterday. Since I’m trying to avoid wheat, finding an appropriate noodle was more challenging than I thought it would be.

I knew soba noodles were made from buckwheat and that buckwheat was gluten-free, so I wanted to make a dish featuring soba. [...]

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