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Fresh garbanzo beans

Fresh garbanzo beans — Enjoy them while they last!

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I’m always on the lookout for produce I’ve never encountered before. So when I came across a bin of pillowy green pods, I wasted no time in tearing one open to see what it contained. A miniature green brain? A wrinkly pea? I popped the bean into my mouth and found it had a delicate sweet flavor. Oh, these must be fresh garbanzo beans! Now, I’m a sucker for all…

Spicy black bean and chard. Photo: Kristi Garrett

Fight greens fatigue with a spicy black bean-chard saute

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The first few CSA boxes of the season evoke a number of feelings in me: enjoyment of the season, creative fervor on how I’ll use all that produce … and a little thing I call “greens fatigue.” Among a few other odds and ends, the list of what was in my last CSA box included spinach, arugula, bok choy, cilantro, kale, head lettuce, and chard. Greens are crunchy, tasty, and…

Miso and nuts add protein and substance to this eggplant dish.

5 plant-based recipe hacks for eggs, fats, dairy, meat and sugar

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Plant-based eating can be pure joy. The true flavors of fresh fruits and vegetables corner the spotlight when there’s no meat or dairy to take over the dish. Recipe options are limited only by what’s in season and your imagination. But that’s where many of us get stuck: Imagination. Plant-based, vegan eating could get boring without a variety of recipes that feature herbs, spices, and unfamiliar produce to spice them…

Celery root and carrot fritters with Brussel sprouts slaw. Photo: Kristi Garrett

Celery root and carrot fritters with Brussels sprouts slaw

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Celeriac. What is this stuff? Celeriac, or celery root, is certainly not known for its beauty in the produce aisle. Dirt-stained and hairy with feeder root stubs, these humble orbs are not the sort of vegetable that get featured in seasonal displays. They look more like something the dog must have buried and forgot in the yard. I was introduced to celery root by a fellow shopper who was making…

Creamy Wonton Noodles on Japanese soma.

Creamy meatless wonton noodles to soothe the soul

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  Friends recently invited me over for a wonton wrapping party. Which is how it should be done since wrapping those little packets can get tedious without friends and laughter to distract you. But since I don’t eat meat, I used a tofu-based mixture to fill my wontons. The water chestnuts and ginger in the filling — roughly following the recipe below — was crunchy and spicy and a great complement to…