
I love spring! Spinach and Swiss Chard are available at the farmer’s market, and so I couldn’t resist using the “Hellmann’s mayo technique” one more time using a recipe that features fresh spinach.
Eating and living locally . . . mindfully . . . simply.

I love spring! Spinach and Swiss Chard are available at the farmer’s market, and so I couldn’t resist using the “Hellmann’s mayo technique” one more time using a recipe that features fresh spinach.

This recipe from Extending the Table: A World Community Cookbook provides a great example of braising chicken; it takes a lot less time than beef!
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My husband was so excited that I finally made a dinner that featured meat. I was excited that I was able to use up more of the greens that seem to be multiplying in my refrigerator.

I purchased a vegetable box from a local farmer who is offering produce year round-no small feat in Michigan! I decided this soup would be perfect for using the cabbage that came with it. Pin It
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