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I Heart Kosher: Beautiful Recipes from My Kitchen

為了解決Chopped green onion的問題，作者Kushner, Kim 這樣論述：

In this fresh collection of 100+ kosher recipes for any occasion, Kim Kushner shares her passion, culinary expertise, and kitchen savvy for preparing beautiful, delicious, and nourishing food for sharing with family and friends.With her stylish and laid-back approach to cooking and entertaining, Kim

Kushner presents kosher food in a modern and vibrant manner--and doles out her indispensable strategies for keeping calm, organized, and prepared in the kitchen along the way. As a mother of four, cooking instructor, and author, Kim's signature cooking style reflects her busy, multi-tasking life--

meaning flavor-packed recipes, made with straightforward techniques, that inspire ease, time savings, and creativity in the kitchen. This inspiring cookbook offers her collection of essential, go-to recipes--those learn-by-heart favorites that will deliver superlative results every time, streamline

prep, and guarantee amazing meals with family and friends. Featuring fresh ingredients and bold flavors, Kim's no-fuss recipes are well suited for any meal of the day, from family breakfasts and holiday feasts to dinner parties with friends and span quick dinners, slow-simmered stews, party fare, a

nd more. She also divulges her special arsenal of essentials such as easy-to-prepare staples, signature dressings, and homemade marinades for cooking ease and versatility. Inventive and healthy, colorful and satisfying. I ♥? Kosher features exuberant recipes for every occasion. - Einat Admony, Chef-

Owner Balaboosta, Ta m & Kish-Kash As a longtime fan of Kim's chic, delicious cooking, I'm happy to say she's done it again. I ♥? Kosher is a cookbook you'll turn to again for gorgeous doable food that brings her sunny, happy, irresistible food to life on every page. -- Adeena Sussman, bestselling c

ookbook author and food writer Chapters Ready to Go Sliced Beets & Radishes on Ice Caramelized Onions Herb Chop Chop Shredded Cabbage Fried Lemon Slices Julienned Carrots Washed & Stored Kale Favorite Pickled Onions Roasted Garlic Paste Green Pesto Red Pesto Homemade BBQ Sauce Wine, Grainy Dijon &

Citrus Sauce Dill & Lemon Sip Roasted Sesame Marinade Spicy Peanut Sip Golden Chicken Broth Quick Vegetable Broth Appetizers & Nibbles Addictive Red-Roasted Chickpeas Smoked Salmon Carpaccio with Jalape os & Lime Sauce Marinated Feta Walnut & Rosemary Savory Biscotti 5-Minute Spicy Green Hummus Heir

loom Tomatoes with Basil Wine & Cheese Board Farmers' Market Board Rustic Tartlets with Red Pesto, Cucumbers & Olives Rustic Tartlets with Ricotta, Green Pesto & Pickled Onions Angel Hair Nests Topped with Sticky Chicken Wings Cauliflower & Caramelized Onion Crust Twice-Cooked Charcuterie with Sweet

Dijon Dipping Sauce Brunch Vanilla-Berry Overnight Oats Green Eggs & Garbanzos 1-2-3 Babka French Toast Loaf Lemon & Bursting Berry Loaf with Tart Lemon Butter Chocolate Cinnamon 'Z' Loaf with Cinnamon Swirl Butter Medjool Date Squares with Quinoa, Pecans & Sour Cherries Stovetop Toasted Granola &

Warm Apple Bowl Red Shakshuka, My Way Essential Tartines (M: do we want to list the variations on TOC or just Ess Tartines?) Tuscan Beans with Roasted Garlic & Fried Lemon Slices Labne Za'atar with Sliced Beets & Radishes Caramelized Onions with Cherry Tomatoes, Dill & Lemon Sip Quick Stovetop Mains

Gingery Healing Broth with Mushrooms, Carrots, Leeks & Kale Grilled Veal Chops with Grainy Dijon, Ginger & Orange Vegetable Curry with Sweet Potatoes Kefta Beef & Lamb Kabobs with Tahini Pesto Panko Crispy Chicken Pasta Bowl with Charred Broccoli & Baked Ricotta Sliced Denver Steak with Balsamic Vi

negar & Mustard Seeds Red-Rubbed Baby Lamb Chops Turkey Sliders with Sesame Onions 4-Ingredient Arctic Char Chicken Meatballs with String Beans in Tomato Sauce One-Pan Meals Sesame Chicken Drumsticks with Crispy Broccoli & Broccolini Crispy Chicken & Rice with Sweet Potatoes & Lemon Slices Herbes de

Provence & Rosemary Roasted Chicken with Crispy Rice Roasted Chicken, Red Onion, Sumac & Honey Simple Roasted Chickens with Hasselback Potatoes Chicken Thighs with Roasted Carrots & Cherry Tomatoes Chicken Strips & Crunchy Brussels Sprouts with Spicy Peanut Sip Halibut with Blitzed Chickpeas, Carro

ts, Lemon & Garlic Lemony Whole Branzino & Potatoes Roasted Salmon Steaks with Salt & Vinegar Kale Chips Caramelized Leeks & Braised Cod Roasted Salmon Topped with Squash & Zucchini Crunchies Hot, Slow & Simmered Whole Chicken & a Bottle Bone Marrow Broth with Cipollini Onions & Parsley Carrot-Ginge

r Soup with Curly Pasta, Kale & Chicken Sunday Soup: Veggies, Chicken & Barley Tamari Garlic Beef Roast with Fresh Basil All-Day Short Ribs with Ginger Barbecue Sauce Pulled Lamb Shoulder with Red Onions, Parsley & Pomegranate Overnight Chicken Hamin Stew Sticky Chicken Thighs in Fig-Wine Sauce Sala

ds & Sides Spinach, Watermelon & Watermelon Radish Salad Fresh Figs, Baby Tomatoes, Ricotta & Truffle Honey Arugula with Roasted Asparagus, Zucchini, Feta & Pomegranate Cabbage & Radicchio Slaw with Toasted Sesame Marinade Heirloom Tomato, Citrus, Olive & Herb Salad Chopped Kale, Avocado & Za'atar C

itrus, Celery, Avocado & Walnuts Chopped Kale, Avocado & Za'atar Shaved Fennel & Beet Salad with Caramelized Grapefruit Sexy Red Kale with Beets & Fresh Dill in Meyer Lemon Vinaigrette Aromatic Veggie Mash with Pesto Oil Drizzle Iceberg Wedges with Red-Roasted Chickpeas & Creamy Turmeric Drizzle Cab

bage Slaw with Golden Raisins & Tahini Drizzle Charre Raised in a modern Orthodox home in Montreal, Canada, Kim learned to cook from her Moroccan-born mother and spent summers with family in Israel. A graduate of the Institute of Culinary Education in Manhattan, she has developed recipes for Food

& Wine and Chile Pepper magazines and has worked as a private chef. In 2005, she launched Kim Kushner Cuisine and now travels the world teaching her wildly popular cooking classes. She has appeared on the Today show and has been featured in The Huffington Post and the Chicago Tribune. Kim lives in N

ew York City with her husband and four children.

Chopped green onion進入發燒排行的影片

金針菇栽培殘基轉化為荷蘭閹公牛飼料之研究

為了解決Chopped green onion的問題，作者謝育哲 這樣論述：

國內每年約產生25萬噸之一次性菇類栽培殘基，若無妥善處理將成為環境汙染物。在現今原物料價格高漲的時代，若能將其飼料化並應用於飼養荷蘭閹公牛，應能適當利用飼料資源或可降低飼養成本。試驗一將商業金針菇場取得的栽培殘基(FS)，與不同比例的樹薯粉、糖蜜及尿素混合後青貯，其成品除進行品質分析外，並餵予荷蘭閹公牛測試其可接受度。結果顯示，額外補充可利用碳源之青貯料品質均較對照組佳，添加糖蜜的青貯料有較高的飼料消耗量。因此從中分別挑選89%FS、10%樹薯粉、1%尿素及79%FS、20%糖蜜、1%尿素兩種配方製作大型太空包青貯，應用於後續動物試驗。試驗二採4×4拉丁方格設計(Latin Square D

esign，LSD)。選用4頭平均體重300公斤之荷蘭閹公牛，依據試驗設計分別將4頭牛逢機分配於4種處理組，分別為一：對照組；二：FS搭配糖蜜青貯(FSM)限食組；三：FSM任食組；四：FS搭配樹薯粉青貯(FSC)限食組。每一試驗期包含21天適應期及7天收集期。於收集期收集飼料、糞便及瘤胃液等樣品，並利用簡易開放式呼吸室測定牛隻甲烷排放量。結果顯示，於任食情況下，FSM約可取代54%的粗料量，雖對增重並無助益，但也無體重負成長之現象。餵飼金針菇栽培殘基青貯料會使營養份表面消化率顯著下降，甲烷產量及瘤胃液pH則有降低的趨勢。不同青貯料配方對荷蘭閹公牛的生長性狀、營養份消化率及甲烷排放並無顯著差異

，但以FSM較佳，因此後續試驗繼續沿用此配方。試驗三依據LSD，將4頭平均體重350公斤之荷蘭閹公牛逢機分配於2種乾燥方法之盤固拉乾草(日曬乾燥及人工乾燥)×2種FSM添加量(0%或20%)之複因子安排處理組，試驗期及採集項目同試驗二。結果顯示，餵飼人工乾燥之盤固拉乾草有改善荷蘭閹公牛體增重及營養份之消化率的趨勢，且甲烷排放顯著下降。利用FSM取代部分芻料使體增重、營養份消化率、瘤胃液pH、甲烷排放有顯著降低。綜合上述，由於會對生長造成負面之影響，金針菇栽培殘基青貯不適合應用於飼養荷蘭閹公牛。

Salad of the Day

為了解決Chopped green onion的問題，作者Brennan, Georgeanne/ Kunkel, Erin (PHT) 這樣論述：

Chopped, tossed, shredded, composed--salads are versatile in both form and flavor. They''re an appealing and healthy way to showcase favorite seasonal produce. From light starters to protein-rich main course salads to palate-cleansing accompaniments, these much-loved adaptable dishes can play a d

elicious role in virtually every lunch or dinner, every day of the year. This is a revised and revamped edition of Williams-SonomaSalad of the Day--the bestselling 2012 title, including new images and over 90 new recipes. Williams-SonomaSalad of the Day is a calendar-style cookbook that offers 365 e

nticing salads suited for any meal, occasion, or mood. Vibrant, fresh, and extremely versatile, salads are the ultimate expression of the changing seasons--and make a fantastic meal or side dish any day of the year. New recipes include Warm Gigante Bean Salad with Herb-Roasted Red Onions & Wilt

ed Greens; Crispy Kale & Brussels Sprouts Salad with Anchovies, Parmesan Crisps & Fried Egg; Grilled Calamari Salad with Padron Peppers & Green Harissa; Herb-Grilled Lamb & Grilled Green Onion Salad; Crispy Eggplant, Miso Butter & Charred Sungold Tomato Salad; Carrot and Medjool

Date Salad with Creamy Gorgonzola Dressing; Nopales and Hominy Salad with Skewered Pork and Pepper Kebobs; Black Olive and Calamari Salad with Parsley and Mint Vinaigrette; Fresh Horseradish Salmon Cakes on Wilted Greens, and more. Capture the essence of spring with a pasta salad featuring sugar sn

ap peas and slender asparagus, or a seared salmon salad with pea shoots and watercress. Savor the flavors of summer with juicy ripe tomatoes and sweet corn kernels tossed with piquant blue cheese, or grilled summer squash on a bed of herbed rice. In autumn, enjoy a warm wild mushroom salad dressed

in bacon vinaigrette, or tender chicken salad with crisp apples and toasted walnuts. During the winter, pair bright citrus fruits with skirt steak and peppery arugula, or earthy roasted beets and soft farmer cheese. Each recipe includes a complementary dressing recommendations or recipes, and hel

pful notes offer serving and substitution ideas. With this abundance of recipes as your guide, and the garden''s yield as your inspiration, you''re sure to find an appealing salad that fits the occasion, no matter what the day brings.