Grapes, Rum and Crepes - The Oregonian in 60 Seconds
by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted Sep 21st 2009 12:00PM
Filed under: In Sixty Seconds
- Baking a grape tranforms its taste and texture in a variety of recipes.
- The USDA has announced a new "Know Your Farmer, Know Your Food" initiative, connecting consumers with local and regional food networks.
- Considering kids' lunch the night before can save them from the oft-banned PB&J.
- Rum isn't just good for cocktails -- it gives chicken a whole new island twist with Rum Chica Rum skewers.
- The color purple: picking and cooking purple produce, such as luscious basil and bell peppers.
- With ready-made crepes, dinner can come together in half an hour, with a recipe for Chicken Dijon Crepes.
Tags: chicken dijon crepes, ChickenDijonCrepes, crepes, grapes, kids lunch, KidsLunch, purple produce, PurpleProduce, rum, The Oregonian, TheOregonian, USDA
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