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In Thailand, soup is a staple breakfast item. It is served from street vendors and made from leftover ingredients from last night’s dinner.
This salad can be enjoyed on its own or added to a bowl of greens.
This is a great soup to make at the end of the week when you have a lot of produce to use up. Any fresh seasonal vegetables can be used in this recipe.
Apples and beets get along merrily together, especially in this easy salad.
This soup is best served the next day, packed in a thermos for lunch. Serve it up with whole grain or rye bread and a glass of milk.
What’s the difference between omega-3 and omega-6 fats?
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Video: Make Glazed Trout and Seafood Chowder