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The Spokesman-Review Newspaper The Spokesman-Review

Spokane, Washington  Est. May 19, 1883
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Decadent quinoa bake is a clever way to reinvent leftover Thanksgiving vegetables

When this dish emerges from the oven, the first thing you notice is how gloriously cheesy it is with an alluring, golden-brown crust of nutty, funky gruyere. Scoop into it, and you get to the tender quinoa studded with pieces of autumnal roasted vegetables all moistened and married in a light, creamy cheese sauce.

Ask Dr. Universe: Why are carrots orange?

When you picture the carrot section at a grocery store in the U.S., you probably imagine rows of orange. But carrots can come in a rainbow of other colors: purple, yellow, red and more.

Here’s a hearty way to get your greens: In a cheesy pan of lasagna

Lasagna is like pizza: Even when it’s bad, it’s good. With pizza, the saying goes, it’s still melted cheese on warm bread. With lasagna, sub in warm noodles for the bread, and you’ve got the same idea. What could be wrong with such bubbly goodness?

Gardening: Preserve your harvest for winter months

What do you do when you have more tomatoes, beans, corn, peppers, squash, eggplant, peas or cabbage than you can eat in a few days? Preserve it for the long days of winter when we are buried in snow. Freezing, drying and canning like our mothers and grandmothers used to do is making a comeback in this world of prepackaged food.

In the Garden: First step, selecting the right site

Sunlight is the most important consideration. While most vegetables can get by with a minimum of six hours of sun per day, more is better. Take a walk around your yard. Watch how the sun moves across it, paying particular attention to areas of shade from your house or other structures, trees and hedges.

In the Garden: Unlocking the secrets to successful gardening for all

“Everyone can grow a garden.” That will be the recurring theme for my columns throughout this year’s growing season. I strongly believe everyone should be able to successfully grow a garden, whether it’s filled with veggies, flowers, fruit, or a blend.

A diet rich in fruits and vegetables outweighs the risks of pesticides

When you shop for groceries, do you carry a copy of the Environmental Working Group’s “Dirty Dozen,” list with you? It’s a list of the 12 vegetables and fruits with the most pesticides, and some people only buy organic versions of the items on the list. It’s the companion piece to the “Clean Fifteen,” which showcases the 15 options with the least pesticides.

Sure, ‘eat the rainbow’ – but don’t pass over these paler foods

How many times have you heard the phrases “eat the rainbow” or “avoid white at night”? Although certain white foods – namely white flour and refined sugar – don’t do our health any favors, and white rice lacks the fiber and many of the nutrients found in brown rice and other whole grains, not all white, beige or otherwise pale foods are devoid of nutrition.

Pasco frozen food processor aims to restart production after recall

CRF Frozen Foods is unable to identify the contamination source that prompted a massive recall and led the company to lay off 300 workers at its Pasco plant. Gene Grabowski said the company will turn its attention from trying to find the source of the deadly listeria pathogen to securing federal approval to restart production.

Green Bluff harvests early this year because of warm weather

The fields of pumpkins sprawling across the hillside at Walter’s Fruit Ranch in Green Bluff are early this year, bright splotches of color signaling the ripeness of the gourds with weeks to go until Halloween. The hot, dry weather has been making crops ripen weeks ahead of schedule all summer. It was particularly bad in July, when growers had to harvest cherries weeks before the annual Cherry Festival. People who arrived on their traditional picking weekends found the trees already bare.