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Recent Reviews

Re:Rainbow Chard with Pine Nuts, Parmesan, and Basil

This was absolutely delicious and we will be making it again and again, as long as rainbow chard is in season. I used coconut oil instead of olive oil, and EarthBalance in place of butter. Still tasty and we paired it with some gluten-free quinoa noodle tuna casserole, mmmm.

Posted: 11:28 am on July 2nd 2014