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When we cook fresh broccoli, we prefer eating the tender florets rather than the thick stems. So I slice these stems into thin rounds, then place them in freezer bags. When I’m making vegetable soup, I simply pull some of them out to help flavor the soup. I also do this with the thick stems of cauliflower. This way, no part of the vegetable is wasted. Persis M., Londonderry, New Hampshire
Choose fresh vegetables when possible, or frozen or canned vegetables with no salt added.…
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I’ve found that skinned and boned chicken breasts cooked in sauce can be quite bland. The sauce…
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