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The Green Turnip

Category: Make Now & Eat Later

FAQ | What It Really Takes to Become a Certified Japanese Vegetable Sommelier

Posted on January 24, 2017January 23, 2017 by J LeClair

What it took to go from a casual veggie lover to a certified veggie expert.

100th POST | 10 Surprising Benefits of Blogging for 10 months

Posted on December 9, 2016December 8, 2016 by J LeClair

1o surprising reasons why blogging is the best thing I started this year.

GUEST POST | Becoming a Japanese bread baker.

Posted on November 15, 2016November 8, 2016 by J LeClair

Nothing beats warm buttery bread! Learn to make soft, pillowy rolls using a special Japanese technique.

GUEST INTERVIEW | Brilliant Tips for Fridge Organization and Menu Planning

Posted on October 27, 2016October 26, 2016 by J LeClair

Because you don’t want to be digging around in the fridge (or worse – staring at an empty fridge) when you’re hungry. Here are easy ideas to keep your fridge stocked and organized from my guest Everly!

Being a kid again! | Plus “One Ingredient” Roasted Curry Red Peppers

Posted on October 25, 2016October 24, 2016 by J LeClair

An insanely simple “one-ingredient” Roasted Curry Red Pepper recipe means that there is plenty of time to have fun!

I am the FIRST American Junior Vegetable Sommelier (with 99.999999% certainty)

Posted on October 7, 2016October 17, 2016 by J LeClair

It SEEMS like I am the first American to earn the title of Junior Vegetable Sommelier.

“One Ingredient” Bok Choy Stir Fry with Garlic

Posted on September 30, 2016December 4, 2016 by J LeClair

I started meal prep to save my time time. But I find myself wasting time in lots of other ways.

Test Results Announcement | Japanese Vegetable Sommelier Exam

Posted on September 27, 2016October 17, 2016 by J LeClair

I passed the Japanese Junior Vegetable Sommelier Exam after 2 failed attempts and 1 intense week of studying.

Report from quest to become licensed Japanese “Vegetable Sommelier”

Posted on September 2, 2016 by J LeClair

Okay! I am back from the taking the Japanese Vegetable Sommelier exam. (If you are curious to learn more about… Read more Report from quest to become licensed Japanese “Vegetable Sommelier”

Zucchini Ribbon “Noodle” Salad with Fresh Mint

Posted on July 21, 2016July 14, 2016 by J LeClair

Question of the week – Just what makes a vegetable a vegetable? PLUS a fresh, light, quick recipe where zucchini stands in for pasta. Enjoy~

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