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Cabbage-Carrot Casserole

Reviewed: Dec. 8, 2013
I definitely did not cook the cabbage for as long as instructed. I would say altogether this took about 30 minutes- I cut up the cabbage and started boiling it before tossing the carrots (and a parsnip) into the mix. I used homemade turkey broth instead of bouillon and mixed a bit of smoked paprika into the roux. Took it to a potluck and came home with an empty casserole dish. I call that success.
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Chard Tacos

Reviewed: Jul. 31, 2013
Swiss Chard Tacos win! I didn't know what to expect, but was pleasantly surprised. I agree with other reviewers to drain the chard after cooking to avoid the soggy taco bottom. I also added a few dashes of cajun seasoning to flavor it up a bit. Served with homemade salsa fresca this was a great success.
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Whole Wheat Blueberry Beet Muffins

Reviewed: Jul. 9, 2013
I had high hopes for this recipe, since I'm trying really hard to like beets. Like another reviewer, I wasn't impressed. They are edible, but do NOT disguise the beets well. Instead, they taste earthy and have the consistency of a wet spongecake. I did add extra blueberries, but to no avail. I may suggest adding more sugar to perhaps hide the beets better, but that seems counter intuitive to the idea of a healthy(er) muffin.
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Turnip and Blue Cheese Gratin

Reviewed: Nov. 3, 2013
This was pretty darn good, but I wish I hadn't added the squash. I didn't like the sweet with the rest of the dish.
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Eggplant Supper Soup

Reviewed: Oct. 30, 2013
I am quite impressed, and eggplant does not impress me. I halved the recipe, but bulked it with extra veggies (rutabaga and chard) I omitted the sugar completely as I do not appreciate sweet in my soups. I did not have chopped tomatoes so used half a cup of tomato sauce and added Italian seasoning to it. I can't wait for leftovers!
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