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Black rice is inky, as black as squid ink, and glistens against a bed of spinach The pigments provide anthocyanins, flavonoids that are high in antioxidants I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley
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This pasta salad is bolstered with the addition of fiddlehead ferns, bacon, and cucumber, as well as a quick, homemade creamy dressing.
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Balsamic vinegar, Worcestershire sauce, and sesame oil combine to create a wonderful marinade.
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I've never tasted better, nor more nutritious, fries. Green bananas do not have a strong banana flavor at all. It's very deceptive and very healthy. I couldn't stop eating them.
Ingredients: bananas, oil
cooking.nytimes.com
This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork and turkey flavored with a little molasses,Worcestershire sauce, parsley, and vegetables.
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Canned chicken broth not only saves you time in the kitchen, its rich flavors breath life into this traditional Mexican soup and bring together all of its nutritious ingredients.
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