Green Cooking Demo

Cabbage, cilantro, parsley, Swiss chard, avocados, green peppers, chilies, leeks, scallions and chives, snow peas, petit pois (young green peas), split peas, spinach, tomatillos (used in salsa), kale, collard, mustard and beet greens, romaine and endive are just some of the greenery that clients can use to brighten and fortify March menus.

Soup is usually on the menu during the cold m...

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