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    Asian-style Grilled Fish Tacos

    The folks at NAKANO sent me this recipe to pass along to you. I think it’s perfect for a hot summer day. Makes: 8 Tacos   Ingredients: Dressing: 3 tablespoons NAKANO Natural Rice Vinegar 2 tablespoons low-sodium tamari or soy sauce 2 tablespoons honey 1 tablespoon dark sesame oil Slaw: 3 cups shredded cabbage (purple and/or Napa) 1 cup shredded carrot (3 carrots) 1/4 cup chopped green onions (3 green onions) 1/4 cup thinly sliced radish (2 radishes) 1/4 cup chopped cilantro Tacos: 8 corn tortillas, warmed 3/4 pound (12 ounces) white fish, grilled 1 avocado, sliced   Directions: In a large bowl, whisk NAKANO Rice Vinegar, tamari, honey and sesame…

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    It’s Meatless Monday-Vegetable Pastry Purses

    Here’s the second of the guest recipes from the folks at Holland House. When I tried this recipe I had enough filling for 2 dozen of the purses using 2 sheets of the puff pastry. They’re tasty and I think would make great appetizers too. My tip this week is for mushrooms. When you get them home from the store and if you’re not going to use them straight away take them out of their original packaging and store them in the fridge in a paper bag. They keep fresher longer and have less of a tendency to get them sometimes ‘slimy’ look to them.   PREP TIME: 20 minutes SERVINGS:…

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    It’s Meatless Monday-Tofu and Vegetable Stir-Fry

    Here’s the first of two guest recipes courtesy of Holland House. I received samples of three of their cooking wines with the Sake variety being one of them so I gave this recipe a test drive. It’s easy to make, very tasty and if you don’t have sugar snap peas, green beans work perfectly too, or any other vegetable you have on hand. For the sauce I suggest adding the cornstarch to the bowl first and then slowly adding the liquid ingredients to avoid lumps. Also, another trick I’ve learned along the way when you’re cooking with tofu (besides freezing and defrosting it), is to boil it. Keep it in…

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    It’s Meatless Monday-Butterbean Hummus

    I love hummus and it’s often a lunchtime staple for me. The store brands can be pricey so I switched to making my own. However, tahini one of its main ingredients is close to $8 a jar so to the kitchen I headed to work on a recipe where I could substitute a cheaper item. I first tried the following recipe with the chickpeas as per the usual recipe, but it turned out too dry. I switched to black beans and didn’t have much success, but finally stumbled upon a pantry staple favorite of mine, butterbeans. They’re creamy enough to add just the right consistency I was looking for. The…

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    It’s Meatless Monday-Cheese Soup with Mustard Crusted Cauliflower

    I love soups all year round but there’s nothing more comforting than stepping into the kitchen on a fall day and knowing you have some homemade soup ready to eat. Last week I was in soup making mode and thought I’d share this recipe with you for Meatless Monday. I had some cauliflower florets that I didn’t know what to do with…too few for a side dish so decided to use them as the topping for this soup. I think it worked out perfectly and now I’m going to try this topping as a holiday side dish when I have larger amounts of the white veggie to work with. While…

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