Soul Kitchen
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Four salsa recipes and one for our newly created Moonshine Margarita
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We spoke with Amy Lyons, a mom of one, about some of her favorite places to take her kiddo and what makes them kid-friendly.
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Moonshine Ink’s staff shares how we avoid waking up 45 minutes early with some simple on the job recipes.
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Andrew Shimer of Christy Hill shares with us his recipe for kimchi, a probiotic dish that is gaining popularity in the United States.
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A list of produce offered by Mountain Bounty Farm this winter.
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Charlie Soule, owner of Soule Domain in Kings Beach, gives us a recipe for seared sea scallops with smashed parsnips.
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Little Roots Farm, occupying a half acre of land in Truckee’s Prosser neighborhood, is the only farm within a 50-mile radius.
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The owner of Tahoe City Chocolates shares his recipe for homemade caramel apples cooked at Sierra Nevada elevation.
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We’ve got pretty strong opinions about where to get the best veggie burger in Truckee/Tahoe. Do you agree with our choices?
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On Oct. 10 five Truckee/Tahoe chefs will learn how to make pho from Mai Doan who was the head chef at one of the first Vietnamese restaurants in California. Later that evening the meal, which takes eight hours to prepare, will be served to the public at Cottonwood Restaurant.
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