To celebrate 10 years of writing the Twice as Tasty food blog, I highlight 10 of my favorite recipes.
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@twiceastasty
To celebrate 10 years of writing the Twice as Tasty food blog, I highlight 10 of my favorite recipes.
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Salad radishes aren’t just for raw salads: roasting makes the bulbs sweeter and their greens crisp.
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Stretch a couple of handfuls of baby greens into a filling salad that keeps and travels well.
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Frozen cherry tomatoes and dried herbs blend into a summery dressing for spring greens and vegetables.
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Enjoy this bright, light homemade seltzer all summer, with or without alcohol.
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This version of the classic Indian dish can use homemade paneer and homegrown vegetables, frozen or fresh.
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One little adjustment in technique turns crumbly homemade cheese into firm, sliceable paneer.
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Homemade pierogi take time to fill and fold but cook quickly and freeze well for later last-minute meals.
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Homemade cheese that doesn’t melt mixes into rustic mashers that work as a side dish or a filling for pierogi.
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High heat and added acid turn milk into an easy, three-ingredient homemade cheese.
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The garden’s first vegetables and herbs shine in this delicious, filling, gluten-free meal.
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Create a grain-free pizza crust from scratch by using cheese and egg to bind the cauliflower as it bakes.
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Oats, quinoa, pumpkin seeds, and agave syrup form the base for this apple- and currant-flavored granola.
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Enjoy this warming, filling, naturally gluten-free grain bowl as a savory breakfast or later in the day.
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Stick with my three-ingredient recipe, or make it your own with custom flavors and shapes.
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Smoky beets make a delicious filling for a vegetarian Reuben, especially when you layer in homemade condiments.
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Goat cheese, yogurt, and up to three kinds of pickles create a bold dip that tastes delicious on homemade bagel chips.
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