Your search for "garlic" revealed the following:
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Ginger Pickled Carrots
This is a recipe from a new CSA member who recommends it as a great recipe for the bounty of carrots that are probably in your fridge right now! She recommends it with wraps, with salad or with anything for that matter. You can reduce the sugar to taste. Ginger...
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Halloumi Salad with Orange Vinaigrette
I like a warming casserole on a cold winter's day just as much as the next guy, but sometimes you just want a super fresh salad, no matter the season! The addition of creamy, grilled halloumi makes this salad a meal in itself. Add a slice of warm bread on...
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Pan Roasted Sugar Drop Radishes
Wondering what to do with those delicious sugar drop radishes other than just crunching them straight from the fridge? With the coming of the cooler weather this pan roasted sugar drop radish recipe is a great way to change up your veggie side dish game! Pan Roasted Sugar Drop Radishes...
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Cherry Tomato Chilli
Autumn calls for big pots of warming chilli! This recipe is filled with Farm Fresh veggies adding fresh flavours to this classic winter warmer. Make a big pot and freeze it in smaller portions for easy dinners later in the season. Cherry Tomato Chilli 1 pound ground beef 1 C...
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Quick Pickled Radishes
Quick pickles for the win!There are few preservation methods that are easier than a radish quick pickle. If you can slice and stick something in a jar you are good to go! Once they are ready you can use them anywhere you like - sandwiches, salads, on tacos, chopped up...
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Black Beans with Cilantro-Lime Brown Rice & Pickled Onions
This recipe might take a little bit of time, it's worth the effort! Try making a double recipe of beans and freezing them and adding them to salad bowls, tacos, or as a topping for nachos. Black Beans with Cilantro-Lime Brown Rice & Pickled Onions For the beans: 1 lb...
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Barbecue Tempeh Wraps with Beets, Peppers, Kimchi Tahini Sauce + Miso-Glazed Delicata Squash
These Korean-inspired barbecue tempeh wraps with kimchi tahini sauce from Up Beet Kitchen are bursting with flavour and colour thanks to all the vibrant veggies inside. Pair them with a side of miso-glazed delicata squash for a tasty and wholesome vegan autumn meal. Serves 4-6. Ingredients: Barbecue Tempeh 2 8-oz...
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Parsnip Fries with Rosemary
What are Parsnips? What do I do with them? Parsnips are cream-colored, carrot-shaped root vegetables that are a member of the parsley family. They can be eaten raw but are often roasted, boiled, fried, or steamed to bring out their sweetness. Parsnips have a nutty flavor with a unique sweetness...
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Greek Style Oven Roasted Rutabaga
Move over roast potatoes, rutabaga is in town! Roasting rutabaga brings out the vegetables natural sweetness, making it the perfect side to just about any meal. Greek Style Oven Roasted Rutabaga 2 smallish rutabagas1/4 cup extra-virgin olive oil2 Tbsp Dijon mustard2 Tbsp lime juice2 Tbsp fresh thyme, finely chopped1 tsp...
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Beet Pesto Pasta with Miso Butter Charred Cabbage
This Beet Pesto Pasta with Miso Butter Charred Cabbage from Up Beet Kitchen sounds fancy, but it’s really quite simple to prepare, and so flavourful! Cabbage wedges are roasted to perfection with miso butter and served atop a bright pink beet pesto pasta that could very well become a summer...