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1 month agoCarrots cut into thin planks to scoop home made salsa verde
Carrots cut into thin planks to scoop home made salsa verde
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One that I really like is navy beans cooked in chicken broth and rosemary, served pretty loose and creamy but not too soupy. We eat it with a side of lemony broiled broccoli, a poached egg, and topped with aioli.
I can’t even claim mine, I get an error message when I try.
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