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READING ON THE GO AT UNION STATION LENDING LIBRARY
In the spring of 2015, The Union Station Redevelopment Corporation launched a […]
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Jill Gusman, a senior cooking instructor and lecturer on foods, shares her passion, knowledge, and recipes for enjoying these flavorful sea treasures at home.
With "Vegetables From the Sea," home cooks can gradually introduce sea greens into soups and salads or make them them center of the plate. Miso Soup and Soba Salad with Arame to new classics such as Sea Palm Chicken Salad with Roasted Garlic and Wakame Succotash, here are seventy-five unique dishes, including Nori-wrapped Sole, Hijiki Crostini, Sweet and Sour Sea Palm Stew, and Dulse Mashed Potatoes. "Vegetables From the Sea" includes in indispensable full-color reference guide that shows all the major sea greens available, from agar to wakame, and explains everything about each, including how to buy, store, rehydrate, cook, and savor them anytime.
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