Nutrient-dense and delicious, use this salad booster as a healthful seasoning for greens, vegetables, and so much mor...
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If you don't have the time or inclination make roasted cherry tomatoes, substitute some chopped, moist, sun-dried tom...
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Have a look at the main post for suggestions on how to uses this as well as a bunch of great variation ideas.
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This recipe uses a large container (1 quart) of yogurt, which strains down quite a lot. That said, if you think you'l...
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Save the brine from the olives to make vinaigrettes, cocktails, or use as a drizzle. I used St. George Spirits Botani...
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I used semi-pearled farro here, but you can certainly substitute whole farro, wheat berries, barley, or other plump g...
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You'll have lots of leftover miso tare and spice oil here. Keep it on hand for quick ramen nights later in the week. ...
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Use your favorite noodles here, long or short. I used bucatini here, but also love stubby shapes with grippy ridges.
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I hate to say this, but if you want to do a larger amount, double the recipe, but divide and cook the zucchini in two...
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HS note: (Defrosted) frozen peas and corn are fine to use here. Also, as I mentioned up above, the original recipe ca...
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I prefer to use a light tasting vegetable stock here, nothing too overpowering. If you'd like a richer version of thi...
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A time-saving tip: if you have a food processor with the grating attachment, use it to shred the zucchini. It will pe...
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