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Old 05-15-2019, 11:12 PM   #11
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Here is a recipe that I will definitely try, as soon as my scallions are ready to harvest, as it calls for 4 bunches of scallions! Fortunately, freshly harvested scallions are much larger, so about 3 will be equal to a "bunch". Cardamom Lime Chicken, with white beans.
https://www.177milkstreet.com/recipe...ieh-batmanglij
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Old 05-16-2019, 03:02 PM   #12
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never heard of it. wonderful. where is it coming from?
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Old 05-16-2019, 03:48 PM   #13
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CD, I subscribe to the digital Milk Street, and once or twice a week they send emails with some recipes, the first one often listed as "free", meaning to anyone who visits the site. I figured that I'd start this thread, and share them, though they are only free for a week to 10 days, from the date posted, which is why I titled it "Briefly Free".
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Old 05-16-2019, 03:52 PM   #14
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never heard of it. wonderful. where is it coming from?
It's by Christopher Kimball, who used to be the editor of Cooks Illustrated magazine.
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Old 05-19-2019, 12:37 AM   #15
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And here are a couple more recipes that say "free this weekend", so these must be really briefly free. The potatoes definitely look promising; I don't do pork tenderloin too often.

Paprika-Rubbed Pork Tenderloin

Cumin-Coriander Potatoes with Cilantro (Patates Mekhalel)
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Old 05-22-2019, 12:26 AM   #16
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Here's another delicious sounding recipe, anotehr one of those pasta sauces w/o tomatoes. Not sure how long this will be free - usually to the end of the week.
Orecchiette with Sausage and Chard
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Old 06-12-2019, 12:02 AM   #17
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Here's one that I just got in my MS mag, and I definitely have to try this, once my tomatoes start ripening! I may have to try it before the garlic cures, which is usually around 7-20.
Bucatini Pasta with Cherry Tomato Sauce and Fresh Sage
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Old 06-12-2019, 12:13 AM   #18
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Here's another one that some might like, though arugula's not one of my favorite greens.
Coriander-Orange Skirt Steak with Arugula
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Old 06-12-2019, 05:53 AM   #19
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Here's one that I just got in my MS mag, and I definitely have to try this, once my tomatoes start ripening! I may have to try it before the garlic cures, which is usually around 7-20.
Bucatini Pasta with Cherry Tomato Sauce and Fresh Sage
This one looks good.
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