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Beautiful purple sweet potatoes, baked with brown za'atar, sea salt, and lime juice. Not in the p...
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Using leftovers makes plant-based eating easy and delicious!
Elevating a plain lettuce and tomato salad with leftover tricolor quinoa and leftover chickpeas, ...
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Rabbit porchetta with confit legs, gnocchi and porcini with my farm to table class @ SUNY Coblesk...