Tag: Carrots

Roasted Spiced Carrot Purée

Roasted Spiced Carrot Puree

This recipe for Roasted Spiced Carrot Purée is delicious with our Spelt Flat Bread recipe, which makes a great snack or appetizer. Also use as a dip for pita chips. Top with crumbled feta cheese, coarsely chopped pistachio nuts and a drizzle of cilantro oil.

The spices, cumin, oregano, coriander, turmeric, smoked paprika and cayenne, each contribute to the overall depth of flavor and complement the sweet carrots nicely.

Roasted Spiced Carrot Puree

Preheat the oven to 400 degrees F and line a half sheet (13-inch by 18-inch by 1-inch) tray with foil or parchment paper.

Coarsely chop up the carrots and lay on the prepared tray with the cloves of garlic. Combine the melted coconut oil, cumin, oregano, coriander, salt, turmeric, smoked paprika and cayenne and drizzle over the carrots. Use your hands to coat thoroughly.

Roasted Spiced Carrot Puree

Pop into the oven and roast for 50 minutes. The carrots should be very tender. Cool slightly before puréeing in a food processor.  The texture should be similar to peanut butter.

Note: Avoid the blender – there’s not enough liquid to blend smoothly.

Roasted Spiced Carrot Puree

For the flatbread, spread the carrot purée over the flat bread and garnish with cilantro oil, chopped pistachios and crumbled feta cheese.

Roasted Spiced Carrot Puree

Watch the Roasted Spiced Carrot Purée here.
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Roasted Spiced Carrot Puree

Roasted Spiced Carrot Puree

A delicious carrot purée that’s wonderful spread on flatbreads or as an appetizer dip with pita chips.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 cup
  • Category: Appetizer

Ingredients

Roasted Spiced Carrot Purée
2 tablespoon coconut oil, melted
2 teaspoons ground cumin
2 teaspoons Turkish oregano
1 teaspoon ground coriander
½ teaspoon coarse salt
¼ teaspoon turmeric powder
½ teaspoon smoked paprika
¼ teaspoon cayenne
2 pounds carrots, peeled and cut into 2-inch chunks
6 large cloves garlic, separated with peel on

Garnish
Crumbled feta cheese
Chopped pistachios
Cilantro oil

Instructions

For the Spiced Carrot Purée

Preheat oven to 400 degrees F.

Stir the cumin, oregano, coriander, salt, turmeric, smoked paprika and cayenne into the melted coconut oil.

Place the carrots and garlic on a baking sheet, pour the spice mix over, and toss to coat well.

Place in the preheated oven and bake 50 minutes or until fork tender; timing varies according to thickness of carrots.

Cool slightly and purée to a paste, similar in texture to peanut butter.

Serve as a dip or spread on flatbread.

Notes

See recipes for Spelt Flatbread and Cilantro Oil

Makes 3 flatbreads: use 1/3 cup carrot purée, 1/3 cup crumbled feta cheese, 1/3 cup coarsely chopped pistachio nuts and drizzle each with cilantro oil. Cut into 6 or 8 squares or triangles.

How to Slice Vegetables

sliced onions

Watch our latest video on How to Slice Vegetables. It may seem pretty straight forward, but we include a couple of tips for different shapes, including a  unique one for a crudité platter. Try our recipe for Scallion Parsley Humus!

See our Knife Skills Master Playlist here.

crudite platter celery

Cutting celery and carrots is exactly what you’d think. Slice across into the thickness you want. Carrots can be sliced as whole or half coins. Learn how to make an interesting shape for larger chunks of carrot in a stew that are just a wee bit fancy!

credit carrots

How to Slice Video

How to Dice

Many recipes call for dicing vegetables. Any slow cooke sauce or soup starts with  mirepoix, a combination of diced onions, celery, and carrots (ratio 2:1:1) as the foundation of the flavor base.Let us show you how to dice vegetables.

How to Dice an Onion

Common sizes are ¼-inch and ½-inch dice. Take the onion and slice a thin piece off the root end to get rid of the dirt and dried roots.

Removing a thin slice from the root end.

Cut the top off, stand the onion on the flat end and slice in half. Remove the skin and place the cut side flat on the cutting board. Place the heel of your chef’s knife against the top of the onion ¼- or ½-inch from the board and pull the knife back almost to the root end. Leave this small amount uncut to keep the onion intact. Repeat until you get to the top of the onion.

One-half-inch layers.

Turn the onion toward you with the root at the back. Make the same size slits across the onion without cutting through the root.

One-half-inch cuts across the top - keeping the root end intact.

Be sure to tuck your fingers under yourknuckles and keep your knuckles forward when slicing. The side of the knife runs into knuckles and your fingers are safely tucked away from the sharp blade.

Tuck your finger under and knuckles forward for safety.

Turn the onion back to it’s original position make same size slices.

Final cut down the onion in 1:2-inch slices.

Here’s a shot of a 1/4-inch dice (background) and 1/2-inch dice (front).

1:4-inch dice in background, 1:2-inch dice in front.

How to Dice Celery

Take a celery stalk and cut in half if very long for easier handling. Slice the stalk in half lengthwise and each half into 1/2-inch sticks or 1/4-inch sticks.

Cut the celery lengthwise in half and each half in half for a 1:4-inch dice.

Turn the stalks and slice into a 1/2-inch or 1/4-inch dice.

Dicing celery.

How to Dice Carrots

Carrots have an odd shape, very large at the top tapering to a narrow end. Depending on the length and diameter of the carrot cut in half or in thirds. Then cut each piece in half lengthwise. Place the flat side down and cut into 1/2-inch or 1/4-inch slices.

Slice the carrot in half then in half again and once more for a 1:4-inch dice.

Now cut each slice into 1/2-inch or 1/4-inch pieces. Lay these sticks side by side and cut across into a 1/2-inch or 1/4-inch dice.

One-quarter inch dice.

Watch the How to Dice video here.

 

Carrot Dill Soup

I’m starting the New Year with a recipe for Carrot Dill Soup. It’s light, gluten free and substitute oil for butter to make it dairy-free.

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I prefer fresh carrots with the stems still attached as opposed to bagged carrots. They have a sweeter taste than the whole carrots on a bag and those little mini carrots I use for dog treats because more often than not they have an off flavor, which the dog seems to prefer. Use either fresh or dried dill, I’ve provided measurements for both.

The soup is great for lunch in a mug or as a simple starter for dinner. It whips up in no time and freezes well.

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The holidays are over and it’s been hectic from Thanksgiving through this week with the shopping, cooking, wrapping presents, cooking, decorating the house, cooking and more cooking and finally pulling everything back together again. It was our first Christmas with my parent’s staying home in Rochester. We managed better (emotionally) than I expected, but we missed them.

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The decorations always come down right after Christmas. I follow my mother’s rule – never bring in the New Year with last year’s Christmas tree. We used to have a contest years ago with our neighbors across the street. The first one who got the tree down on 12/26 threw it on the other’s lawn. One year my next door neighbor asked if there was a problem between us, she had seen Eric throw our tree on the Babbitt’s lawn!

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Company is gone, laundry is caught up and I’ve begun to get ready for 2016. I cleared out all the 2015 financial files and set them up for 2016 and did the 2016 budget. The tax file is set up and awaiting all those forms and schedules that will arrive in the mail shortly. Ugh!!!

This is the time of year I like to tackle the kitchen cupboards. I managed to get them all emptied out, washed and in some cases rearranged. Strange things happen, though and I can’t find some tools. In particular, my bench scraper and that little flat rubber for opening jars are missing. I know they’re not here, because I’ve been through every cupboard and drawer! A trip to Bed Bath and Beyond is in order, along with a trip to K-Mart to stock up on paper goods and cleaning supplies – another Ugh!!!

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Even the miscellaneous/junk drawer looks good!

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Things are organized and I’m ready to get back to my normal routine. Claire came back up again this week for a few days . She starts a new job Tuesday and will get busy again, so it was lovely to have that one-on-one time with her – just Mom and her oldest baby hanging together!

Wishing everyone a healthy, happy and prosperous New Year – Happy 2016!

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Carrot Dill Soup

This is a light soup that’s gluten free and/or dairy free/fat free (omit the butter or oil). It whips up in no time and freezes well.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 1 quart
  • Category: Soup

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound onions, roughly chopped
  • 2 garlic cloves, crushed
  • 2 pounds peeled carrots, roughly chopped
  • 1 quart vegetable stock or water
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup chopped fresh dill or 2 tablespoons dried dill

Instructions

  1. Melt the butter in a large saucepan over medium heat. Stir in the onions and garlic; cover and sweet for 5 minutes.
  2. Add the carrots, stock/water, salt and pepper. Bring to a boil and then lower the heat a bit to a gentle boil. Continue cooking until vegetables are very soft, about 30 minutes; the smaller the pieces the shorter the cooking time.
  3. Let the soup cool a bit; then puree in a food processor fitted with the blade attachment, a blender or with an immersion blender until smooth.
  4. Stir in the dill and adjust seasoning as needed.
  5. Freezes well.

 

 

Vinegar Coleslaw

Vinegar Coleslaw

I had half a green and half a purple cabbage on hand and I was in the mood for Vinegar Coleslaw.

There are so many different ways to make any kind of slaw – mayo-based or vinegar based. Then within each of these categories you choose from a variety of cabbages: green, red, Savoy, Napa, and add shredded carrots, salt and pepper and you’re done.

For a more complex version, add onions, jalapenos, spices, and a variety of ethnic vinegars and oils.

Celery is one of my favorite vegetables and one that seems to take ride in the backseat. You know, the raw veggie plate, diet food, minced up and put in tuna salad. I cut the celery on an angle and then ran it over the mandolin to create thin biased slices.

Vinegar Coleslaw

If you don’t have a mandolin, use a sharp knife and slice thinly.

Vinegar Coleslaw

Dijon mustard is a wonderful accompaniment to a vinaigrette. The mustard flavor is recognizable, but not overwhelming, just that familiar tang. A generous dose of freshly ground black pepper rounds this out nicely.

Vinegar Coleslaw

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Vinegar Coleslaw

 

 

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Vinegar Coleslaw

Vinegar Coleslaw

Slice up red and green cabbages and some celery, shred carrots and dress in a tangy Dijon dressing for a vinegar coleslaw!

  • Author: Trish Lobenfeld
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 2 1/2 quarts
  • Category: Salad

Ingredients

  • 4 cups shredded green cabbage (about 1/4 of a large head)
  • 3 cups shredded red cabbage (about 1/4 of a large head)
  • 1 cup shredded carrots (about 3 carrots)
  • 1 cup thinly sliced celery (about 2 large celery stalks)
  • 1/4 cup white vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sweetener, such as granulated sugar, honey or agave
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground pepper

Instructions

  1. Place the cabbages, carrots and celery in a large mixing bowl. You need sufficient room to toss and thoroughly coat the vegetables.
  2. Whisk together the vinegar oil, mustard, sweetener, salt and pepper.
  3. Pour over the vegetables and toss until completely combined.
  4. Cover and refrigerate.

 

Roasted Vegetables

Roasted vegetables are a delicious side dish. You can mix up a wide variety of vegetables for roasting and use different herbs and spices to flavor them. Roasting intensifies the sweetness of the vegetables and caramelizes the outside. This recipe celery root, red potatoes with the skin on, sweet carrots, shallots, garlic and Brussels sprouts. Each provides a unique texture, flavor and color. Dress them with the vinaigrette right out of the oven so the vegetables soak up the flavors of the lemon and herbs.

Leftovers? Make this recipe for Roasted Vegetable and Ham Frittata.

Root vegetables take a good hour to cook at a relatively high temperature. Add vegetables, such as Brussels sprouts, later otherwise they’re overdone and mushy. The Brussels sprouts I purchased were quite large and took 15 minutes to cook. Adjust time for smaller ones.

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Roast for 45 minutes. Add the Brussels sprouts and roast for another 15 minutes.

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Remove the thyme stems and toss with the lemon-herb vinaigrette.

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Lemon-herb vinaigrette.

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Roasted Vegetables

Root vegetables take a good hour to cook at a relatively high temperature. Add vegetables, such as Brussels sprouts, later otherwise they’re overdone and mushy.

  • Author: Trish Lobenfeld
  • Prep Time: 20
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10 portions
  • Category: Vegan/Vegetarian
  • Method: Roasting

Ingredients

  • Vinaigrette
  • 1/4 cup olive oil
    2 tablespoons lemon juice
    1 tablespoon champagne vinegar
    1 tablespoon minced fresh chives
    1 tablespoon minced fresh thyme
    1 tablespoon minced fresh parsley
    1 minced clove of garlic
    1/2 teaspoon Kosher salt
    1/2 teaspoon freshly ground pepper
  • Vegetables
  • 1 large celery root
  • 4 medium red potatoes
  • 4 carrots
  • 5 shallots
  • 10 cloves of garlic
  • 1/4 cup olive oil
  • 1 small bunch fresh thyme
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 20 trimmed large Brussels sprouts

Instructions

  1. Vinaigrette
  2. Combine the oil, lemon juice, vinegar, chives, thyme, parsley, garlic, salt and pepper in a covered jar and shake well.
  3. Vegetables
  4. Preheat the oven to 400ºF.
  5. Clean, trim and cut the celery root into two-inch cubes. Cut the potatoes, skin on, into two-inch pieces. Cut the carrots on the bias into two-inch pieces. Halve the shallots and garlic. Toss together in a large roasting pan with the oil, thyme, salt and pepper.
  6. Roast for 45 minutes. Add the Brussels sprouts and roast for another 15 minutes.
  7. Remove the thyme stems and toss with the lemon-herb vinaigrette.

 

Slow-Cooked Brisket in Red wine

I learned to make brisket from my Mother-in-Law Ruth. We always had pot roast when I was a kid. I love this dish immediately; with it’s beefy flavor and tenderness. I’ve made many different versions over the years, and this slow-cooked brisket in red wine is simple and classic.

The slow cooker is my best friend over the colder months. A braise cooks low and slow and fills the house with a wonderful savory aroma. A large  7-quart slow cooker makes enough for leftovers for or the freezer.

This recipe is best made in advance. Cook and chill overnight, then defat the brisket by scraping the solid fat off the top. Slice the brisket and put into a roasting pan and cover with the sauce and vegetables.

To freeze, place the vegetables in a self-sealing freezer bag, wrap everything tightly, and pop into the freezer. Cook the meat from a frozen state. Thaw the vegetables and add for the last 30 minutes cooking time.

Slow Cooked Brisket in Red Wine

Line up all your ingredients and tools. Since first writing this post, I’ve stopped browning meat. I find it’s an unnecessary messy step.

Brown the Meat

Five-pounds front-cut brisket
1 tablespoon olive oil
1 1/2 teaspoons Kosher salt
1 teaspoon freshly ground pepper

Place the brisket on a tray or plate and season both sides with salt and pepper.

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Heat the oil in a 7-quart Dutch oven or stovetop-proof slow cooker insert over high heat. Add the brisket, fat side down and sear for five minutes. Flip it over and sear another five minutes. Return to the tray. I am using two 2 1/2 pound cuts and repeated the process. Don’t hesitate to set the timer to remind you when to turn the meat.

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Mis en Place

If this is a term you aren’t familiar with, it means everything in its place. To cook efficiently, it’s best to have all the prep work done in advance. No missing items and no last minute scrambling to chop something in the middle of cooking, which creates a calmer work environment.

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2 cups small diced onion
1 cup small diced celery
1 cup small diced carrot
4 minced garlic cloves
1 tablespoon dried thyme
2 bay leaves
1 teaspoon Kosher salt
2 cups dry red wine, such as a cabernet sauvignon or merlot
1 1/2 cups stock or water
6 carrots, peeled and cut into two-inch pieces
5 all-purpose potatoes, peeled and cut into approximately three-inch pieces

Add the onions, celery, carrots and garlic to the pan with the meat juices, stir  and sweat for five minutes, stirring once halfway through. Stir in the herbs.

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Pour in the wine and stock and bring to a boil for 10 minutes. This reduces the wine a bit and intensifies the flavor.

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Stir in the carrots and potatoes.

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Lay the brisket on top of the vegetables.

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Don’t forget those meat juices – pour them in!

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Cover with water or stock until halfway up the meat. Do NOT cover the meat with liquid. Slow cooking is all about an exchange of flavors between the vegetables and the meat in the cooking liquid. Both exude juices throughout the cooking process. Too much water results in a thin, weak sauce. Have patience and let the slow cooking process work to make an intensely flavored and tender dish.

 Set at a simmer for eight hours.

The key to slow cooking is low and slow. Low temperature, a very gentle simmer, just a few bubbles here and there, and slow cooking time. This method keeps the meat moist.

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Cool the brisket and refrigerate overnight.

Remove the hardened fat by scraping a spoon across the top. This was a particularly lean brisket, very little to remove.

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Remove the potatoes and chunky carrots to a plastic bag and seal tightly.

Thinly slice the brisket on the bias.

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Pour a couple of ladlefuls of sauce in the bottom of the pan.

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Lay the sliced brisket on top.

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Cover the with the remaining sauce and vegetables. Separate the vegetables from the meat if you are freezing.

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Freezing Instructions

Place a sheet of plastic wrap directly on top of the brisket to prevent oxygen from getting to it.

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Cover with foil the same way. Then lay the plastic bag of vegetables on top.

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Cover tightly with foil and freeze.

Reheat

From the Refrigerator: Preheat the oven to  400ºF and roast for 40 minutes, or until the gravy is bubbling.

From the Freezer: Preheat the oven to 400 degrees F and cook for 1 hour. Stir in the vegetables and continue cooking for 20 minutes more, or until the gravy is bubbling.

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Slow Cooked Brisket in Red wine

Braised Beef

A delicious slow-cooked brisket is great anytime. Make ahead and freeze for a special occasion.

  • Author: Trish Lobenfeld
  • Prep Time: 45 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 45 minutes
  • Yield: 10 servings
  • Category: Meat
  • Method: Braise/Slow Cooking

Ingredients

1 five-pound front-cut brisket
1 tablespoon olive oil
1 1/2 teaspoons Kosher salt
1 teaspoon freshly ground pepper
2 cups small diced onion
1 cup small diced celery
1 cup small diced carrot
4 minced garlic cloves
1 tablespoon dried thyme
2 bay leaves
1 teaspoon Kosher salt
2 cups dry red wine, such as a cabernet sauvignon or merlot
1 1/2 cups stock or water
6 carrots, peeled and cut into two-inch pieces
5 all-purpose potatoes, peeled and cut into approximately three-inch pieces

Instructions

Place the brisket on a tray or plate and season both sides with salt and pepper.

Note: Line up all your ingredients and tools. Since first writing this post, I’ve stopped browning meat. I find it’s an unnecessary messy step.

Heat the oil in a 7-quart Dutch oven or stovetop-proof slow cooker insert over high heat. Add the brisket, fat side down and sear for five minutes. Flip it over and sear another five minutes. Return to the tray. I am using two 2 1/2 pound cuts and repeated the process. Don’t hesitate to set the timer to remind you when to turn the meat.

Add the onions, celery, carrots and garlic to the pan with the meat juices, stir and sweat for five minutes, stirring once halfway through. Stir in the herbs.

Pour in the wine and stock and bring to a boil for 10 minutes. This reduces the wine a bit and intensifies the flavor.

Stir in the carrots and potatoes.

Lay the brisket on top of the vegetables.

Don’t forget those meat juices – pour them in!

Cover with water or stock until halfway up the meat. Do NOT cover the meat with liquid. Slow cooking is all about an exchange of flavors between the vegetables and the meat in the cooking liquid. Both exude juices throughout the cooking process. Too much water results in a thin, weak sauce. Have patience and let the slow cooking process work to make an intensely flavored and tender dish.

Set at a simmer for eight hours. The key to slow cooking is low and slow. Low temperature, a very gentle simmer, just a few bubbles here and there, and slow cooking time. This method keeps the meat moist.

Cool the brisket and refrigerate overnight.

Remove the hardened fat by scraping a spoon across the top. This was a particularly lean brisket, very little to remove.

Remove the potatoes and chunky carrots to a plastic bag and seal tightly.

Thinly slice the brisket on the bias.

Pour a couple of ladlefuls of sauce in the bottom of the pan.

Lay the sliced brisket on top.

Cover the with the remaining sauce and vegetables. Separate the vegetables from the meat if you are freezing.

Freezing Instructions

Place a sheet of plastic wrap directly on top of the brisket to prevent oxygen from getting to it.

Cover with foil the same way. Then lay the plastic bag of vegetables on top.

Cover tightly with foil and freeze.

Reheat

From the Refrigerator: Preheat the oven to  400ºF and roast for 40 minutes, or until the gravy is bubbling.

From the Freezer: Preheat the oven to 400 degrees F and cook for 1 hour. Stir in the vegetables and continue cooking for 20 minutes more, or until the gravy is bubbling.

Notes

Mis en Place

If this is a term you aren’t familiar with, it means everything in its place. To cook efficiently, it’s best to have all the prep work done in advance. No missing items and no last-minute scrambling to chop something in the middle of cooking, which creates a calmer work environment.

 

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