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Giveaway: Nourishing Traditions, Wild Fermentation

We have a winner! Congratulations, Katie @ Kitchen Stewardship! Please send your shipping info to “ren AT ediblearia DOT com” and UPS should be ringing your doorbell in a couple of days. Thank you all...

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Levant Summer Salad

Lebanon, Iraq, Israel, Jordan, the Palestinian territories, and Syria..  the Levant describes, traditionally, the Eastern Mediterranean at large, but can be used as a geographical term that denotes a...

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Conchiglie al Formaggio

Baked seashells with artisan cheeses, mustard and fresh cream with spring onions, grape tomatoes and bits of spicy sausage.. 1 1/2 cups conchiglie pasta, cooked and drained 1-2 spring onions, sliced or...

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Pan-Seared Elk Medallions with Herb-Infused, Crushed Chipotle Demi-Glace

The elk is one of the largest species of deer in the world and one of the largest mammals in North America. Ranging in forest and forest-edge habitat, elk are ruminants, feeding on grasses, bark, forbs...

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Oca du Pérou

Traditionally cultivated throughout the Andes (Argentina, Bolivia, Chile, Colombia, Ecuador, Peru, and Venezuela), oca (Oxalis tuberosa) is an annual plant that overwinters as underground stem tubers....

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Chicken-fried Venison with Cream Gravy, Sage and Bacon

A twist on the chicken-fried steak familiar throughout the South (likely first introduced to Texas as Schnitzel by German immigrants in the 1800’s) , this decidedly delicious comfort food favors lean,...

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Caribbean Goat Curry

A riff on the familiar Jamaican dish, this version adds sweet potatoes and fresh scallions to the long-simmered goat, fresh ginger, garlic and tomatoes.   Scotch bonnet peppers and  Caribbean curry...

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