Green Plate Special
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PublishedJanuary 1, 2023
Save the planet, and time, with one-pot cooking
Sustainable recipes like this Muhammara and Chickpea Stew also suit busy lives.
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PublishedDecember 24, 2022
‘Twas a greener night before Christmas
Out with the sugar plums, in with the recycled wrapping paper. (But we do like that renewable-energy-powered reindeer vehicle.)
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PublishedDecember 18, 2022
Efforts to restore American chestnut tree raise burning question for food lovers
When do we get to eat the chestnuts? Experts say they are tastier than the Asian and European nuts we import.
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PublishedDecember 11, 2022
Mustard is easy to make and customize to different tastes
Personalized mustard makes a great gift, and a grainy version goes great in a creamy sauce for chicken thighs.
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PublishedDecember 4, 2022
A handful of companies make salt from the Gulf of Maine using sustainable methods
No question, when it comes to salt, buy local.
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PublishedNovember 25, 2022
A little leftover mashed potatoes can go a long way in Nonna’s gnocchi
Flour and egg can stretch a cup of Thanksgiving spuds into enough pasta for a full meal.
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PublishedNovember 20, 2022
The Sisterhood of the Traveling Sides
Rules for making and bringing a side dish that will surely make your Thanksgiving host thankful.
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PublishedNovember 13, 2022
A hand pie is just one way to thank the farmers who lend you their hands
Buying local products is another way to show your appreciation for all the work they do.
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PublishedNovember 6, 2022
Green Plate Special: Your used wine corks can be transformed into useful new products
Locally, two places will accept them, from individuals and businesses, so they can be reused.
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PublishedOctober 30, 2022
Green Plate Special: A new app helps prevent waste at small local food businesses
Meanwhile, app users score some terrific food at bargain prices.
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