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Santa Ana Cooking
Tanaka Farms CSA and National Fresh Fruits and Vegetables Month
Fresh Fruit and Vegetables
May 26, 2012
June is National Fresh Fruits and Vegetables Month, and Tanaka Farms has a Community Supported Agriculture (CSA) program that makes eating fresh...
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Mushroom Fajitas & Roasted Tomato Salsa
mushroom fajitas
March 25, 2012
Food trends come and go and many predictions have already been made for 2012. One of my favorite predictions is that this year people will be...
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Sweet Potato Hash
sweet potato hash
February 11, 2012
All the bacon goodness in this hash will make you forget what you ever saw in potaoes.Sweet Potato HashYield:4 servingsTime:20 min.Ingredients...
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Sour Cream Drop Cookies
sour cream drop cookies
December 18, 2011
The source of this recipe is unknown. It was found in a box, tucked away in an old closet. The paper is tinted yellow with age and the font is...
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Focusing on Ingredients: Persimmon
persimmons
November 29, 2011
I have a new found love for persimmons this year. Last year I could never figure out what to do with them and they just sat on the counter uneaten....
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Pan de Muerto (Dead Man's Bread)
pan de muerto recipe
November 2, 2011
Who knew death could be so colorful? Purple and orange tissue paper banners line altars decorated with marigold petals, colorful sugar skulls, and...
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Focusing on Ingredients: Pomegranate
Pomegranates
October 14, 2011
It is known asgranadain Spanish speaking countries,pomme-grenadein France, andmelogranoin Italy. It is native to Persia and the Himalayas, butit is...
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Back to school: packed lunch ideas
School lunches
August 20, 2011
It’s time to go back to school. Pencils are sharpened, crayons are in place, clothes are laid out, and suddenly you realize you’re...
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Vegetarian cooking, Italian style
vegetarian cooking
July 11, 2011
There is a saying, if you send an Italian into the woods; they will come out ten pounds heavier. The truth behind this saying is that health...
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How to roast your own marrow bones
roasted marrow bones
July 11, 2011
Marrow bones have been of common use in kitchens for decades, mostly for soups and stocks, but recently they been making an appearance, as roasted...
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