Add vibrancy to the kitchen


When the Cooking Fresh Revolution picked up steam in the 1980s, the first casualties of war were canned peas and spinach. At least in my kitchen. Family taste buds had become far too pampered to put up with vegetables that were less than produce-counter fresh. Not that I wasn’t into convenience, but I had discovered that for very little more effort, cooking fresh produced a whole lot more flavor, color and crunch.

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