Vegetable Broth

Vegetable Broth

Making a batch of vegetable broth is a great way to use extra veggies before they go bad and capture in-season flavors for use throughout the winter. I always try to keep a few jars of it in the freezer as a base for lentil, chicken, or bean soups, which we eat all winter long. Making a batch takes less than an hour of active prepping, cooking, and cleaning time, makes the house smell great, and tastes better than what you can buy in the store. (If you are wondering about the difference…

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Sous Vide Corn On The Cob

Sous Vide Corn on the Cob

Do you want incredibly easy, delicious, self-buttering, minimal clean-up corn on the cob? If you have a sous vide circulator, look no further. Take 2-4 shucked cobs of sweet corn and seal them in a bag with a few tablespoons of butter. Or, if you don’t have a vacuum sealer, put them in a ziplock bag and use the water displacement method to remove the air before sealing it. Cook them in your sous vide water bath for 30 minutes at 182F (83.3C). Take the bag out, cut it open, and serve!

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Radish Cilantro Slaw

Radish Cilantro Slaw

Do you have a bunch of radishes that you don't know what to do with? Try making this delicious topping for your next batch of tacos. I came up with this after buying a container of beautiful radishes from the local farmers' market, only to return home and discover that we already had a full bag in the fridge. After making a batch of quick pickles out of them, I came up with this to put on our tacos. Amanda and I liked it so much that we ate it two…

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