oneveggieatatime.blogspot.com

one veggie at a time

Wednesday, September 18, 2013. Fresh salsa is a versatile dish that takes only minutes to prepare. Sure, salsa tastes great as a dip and is a standard accompaniment to Mexican food, but why stop there? Salsa can also be used to add a burst of flavor (and a serving of veggies) to a myriad of dishes. I like adding mine to sandwiches and salads, mixing them in with grains like brown rice or bulgar, topping off a bed of steamed greens, with seafood, or simply mixed with legumes to make a filling dish. Pepper...

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one veggie at a time | oneveggieatatime.blogspot.com Reviews

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Wednesday, September 18, 2013. Fresh salsa is a versatile dish that takes only minutes to prepare. Sure, salsa tastes great as a dip and is a standard accompaniment to Mexican food, but why stop there? Salsa can also be used to add a burst of flavor (and a serving of veggies) to a myriad of dishes. I like adding mine to sandwiches and salads, mixing them in with grains like brown rice or bulgar, topping off a bed of steamed greens, with seafood, or simply mixed with legumes to make a filling dish. Pepper...

<META> KEYWORDS

1 salsa three ways

2 salsa fresca

3 lightbox/0/

4 ingredients

5 1/2 teaspoon salt

6 salsa verde

7 2 tablespoons water

8 directions

9 recipe from epicurious

10 watermelon salsa

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salsa three ways,salsa fresca,lightbox/0/,ingredients,1/2 teaspoon salt,salsa verde,2 tablespoons water,directions,recipe from epicurious,watermelon salsa,2 jalapeno,onion,about 1/2 small,posted by caitlin,no comments,email this,blogthis,share to twitter

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one veggie at a time | oneveggieatatime.blogspot.com Reviews

https://oneveggieatatime.blogspot.com

Wednesday, September 18, 2013. Fresh salsa is a versatile dish that takes only minutes to prepare. Sure, salsa tastes great as a dip and is a standard accompaniment to Mexican food, but why stop there? Salsa can also be used to add a burst of flavor (and a serving of veggies) to a myriad of dishes. I like adding mine to sandwiches and salads, mixing them in with grains like brown rice or bulgar, topping off a bed of steamed greens, with seafood, or simply mixed with legumes to make a filling dish. Pepper...

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oneveggieatatime.blogspot.com

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one veggie at a time: 7/7/13 - 7/14/13

http://oneveggieatatime.blogspot.com/2013_07_07_archive.html

Tuesday, July 9, 2013. Many thanks to Joan from One Straw Farm for sharing this with me a season ago! It has quickly become my go-to cauliflower recipe. Joan holding One Straw Farm cabbage, 2011. Cauliflower, cut into florets. Freshly ground black pepper. Preheat oven to 425 degrees F. Toss cauliflower, a few glugs of olive oil, as much curry powder as you like (it's hard to add too much here! Subscribe to: Posts (Atom). One veggie at a time. The first of the chard.rainbow!

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one veggie at a time: 8/18/13 - 8/25/13

http://oneveggieatatime.blogspot.com/2013_08_18_archive.html

Wednesday, August 21, 2013. Fresh vegetable spring Rolls. Photo credit: http:/ whiteonricecouple.com/recipes/how-roll-fresh-spring-rolls/. This recipe has been adapted from an excellent photo tutorial by Todd Porter and Diane Cu at the blog "White On Rice Couple," http:/ whiteonricecouple.com/recipes/how-roll-fresh-spring-rolls/. Their step-by-step photo instructions are definitely worth a look. Step 1: Gather Your Ingredients. 1 cup of fresh mung bean sprouts (not necessary if you can't find them, but t...

3

one veggie at a time: Potato-Leek Hash with Swiss Chard and Eggs

http://oneveggieatatime.blogspot.com/2013/06/potato-leek-hash-with-swiss-chard-and.html

Wednesday, June 19, 2013. Potato-Leek Hash with Swiss Chard and Eggs. Swiss Chard is a nutritional powerhouse and versatile green that goes well in many dishes. According to WebMD. Chard is an excellent source of vitamins K,A, and C as well as Iron, Magnesium, Potassium, and Fiber. Because this week's chard looked so amazing, I decided to try out this hash recipe. It was my first time using leeks and they are now one of my new favorite vegetables to cook with! 2 Tbsp extra virgin olive oil. Joan, the far...

4

one veggie at a time: Curried cauliflower

http://oneveggieatatime.blogspot.com/2013/07/curried-cauliflower.html

Tuesday, July 9, 2013. Many thanks to Joan from One Straw Farm for sharing this with me a season ago! It has quickly become my go-to cauliflower recipe. Joan holding One Straw Farm cabbage, 2011. Cauliflower, cut into florets. Freshly ground black pepper. Preheat oven to 425 degrees F. Toss cauliflower, a few glugs of olive oil, as much curry powder as you like (it's hard to add too much here! Subscribe to: Post Comments (Atom). One veggie at a time. The first of the chard.rainbow!

5

one veggie at a time: 8/14/11 - 8/21/11

http://oneveggieatatime.blogspot.com/2011_08_14_archive.html

Sunday, August 14, 2011. Chickpea Summer Squash Curry. I usually end up grilling summer squash or scrambling it with eggs and whatever other veggies I have on hand, but it's also delicious in a curry! Any variety of summer squash or zucchini will work here, and next time I'll try adding some hot peppers in addition to the bell. 2 tablespoons olive oil. 1 onion, chopped. 1 can chickpeas, drained and rinsed. 4-6 summer squash, cubed. 1 bell pepper, thinly sliced. 2 cups veggie broth. One veggie at a time.

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sustainability.jhu.edu

Food | Sustainability | JHU

http://sustainability.jhu.edu/sustainability_initiatives/food

Energy and Climate Change. Bloomberg School of Public Health. Keswick and Mt. Washington. Schools of Medicine & Nursing. Washington DC and Montgomery County. Energy and Climate Change. Campaign, which aims to promote opting for vegetarian options every Monday. Farmers' Markets and Community Supported Agriculture. For a full roundup of Farmers' Markets and CSAs at JHU, see the recent Hub overview. CSA programs are available at through One Straw Farm. School of Public Health. At the Keswick Farmer's Market.

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oneveggieatatime.blogspot.com

one veggie at a time

Wednesday, September 18, 2013. Fresh salsa is a versatile dish that takes only minutes to prepare. Sure, salsa tastes great as a dip and is a standard accompaniment to Mexican food, but why stop there? Salsa can also be used to add a burst of flavor (and a serving of veggies) to a myriad of dishes. I like adding mine to sandwiches and salads, mixing them in with grains like brown rice or bulgar, topping off a bed of steamed greens, with seafood, or simply mixed with legumes to make a filling dish. Pepper...

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