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The Blue Zones Kitchen Cookbook
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<blockquote data-quote="Walking Girl" data-source="post: 2196352" data-attributes="member: 510059"><p>hi Little Bird - as with any cookbook, some of the recipes I will never make. There are some dessert, bread and pasta or rice dishes that will likely never work for me. But the majority of the recipes are vegetable-based. They are also, fair warning, very simple preparations. That’s actually what I like about it. Sometimes I enjoy making a 20 ingredient recipe, but usually these days I lean towards simple. Most of the dishes have 3-5 ingredients. Last week I made Glazed Okinawan Greens. I used mustard greens, my own home grown pea shoots, add lime juice, white miso and mirin. I would never have thought of miso paste on greens, but it was delicious topped with sesame and macadamia nut costed tofu (my recipe)</p></blockquote><p></p>
[QUOTE="Walking Girl, post: 2196352, member: 510059"] hi Little Bird - as with any cookbook, some of the recipes I will never make. There are some dessert, bread and pasta or rice dishes that will likely never work for me. But the majority of the recipes are vegetable-based. They are also, fair warning, very simple preparations. That’s actually what I like about it. Sometimes I enjoy making a 20 ingredient recipe, but usually these days I lean towards simple. Most of the dishes have 3-5 ingredients. Last week I made Glazed Okinawan Greens. I used mustard greens, my own home grown pea shoots, add lime juice, white miso and mirin. I would never have thought of miso paste on greens, but it was delicious topped with sesame and macadamia nut costed tofu (my recipe) [/QUOTE]
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