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Author: Lanie Fioretti

My name is Lanie Fioretti and although I am not a classically trained chef or a degreed nutritionist, I have been studying food and nutrition voraciously since the early seventies. After working in public health and private practice for 22 years, I retired my dental hygiene license. I have taught cooking classes at Whole Foods and Central Market, done product development for a bakery in east Texas, catered, and been a personal chef. I usually think of myself as an improvisational cook!

About Tomatoes and News from Megg’s Cafe

Posted on July 22, 2012July 22, 2012 by Lanie Fioretti

This year I planted San Marzano tomatoes (from seed).  They turn perfectly ripe, except the shoulders often remain green.  Most of our tomatoes have quit producing, but the San Marzano are still going strong.  They are a type of roma tomato, so you can eat them raw, roast them, make sauce, dry them, or any…

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Squash and Potato Casserole

Posted on July 21, 2012 by Lanie Fioretti

We have no more squash right now, until the new plants start producing. This is what I did with the last couple. PrintSquash and Potato Casserole Total Time: 1 hour, 30 minutes Yield: Serves 6 Ingredients2 TBSP extra virgin olive oil 1/2 onion, diced 1 clove garlic, minced 1 tsp Dijon mustard 2 small squash,…

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July Health News

Posted on July 20, 2012July 20, 2012 by Lanie Fioretti

There are some great articles out this month.  Although there is some overlap between information from the different sources, for me it shows how critical it’s becoming, and how much more informed people want to be.  It’s impossible to ignore what will eventually make us sick and debilitated. In Eating Well Magazine there’s a piece…

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Plainly Potato Soup

Posted on July 18, 2012July 19, 2012 by Lanie Fioretti

Some people don’t eat soup in the summer. I’m not one of those people. A client asked me to make a simple potato soup. There’s something very comforting about potato soup, and you’ll love how light and delicious this one is. PrintPlainly Potato Soup Total Time: 45 minutes Yield: Serves 6 Ingredients2 TBSP extra virgin…

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Rainbows, Plant for Fall, and TSTC Culinary Luncheon

Posted on July 16, 2012 by Lanie Fioretti

It was great to have the rain on Sunday, and even greater to look up and see the rainbows out our back window.  The rainwater tanks got a little refill and I got a little time to get my seed order ready from Seed Savers Exchange.  I’ve narrowed it down to 31 varieties of seeds! …

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Welcome

to my table where good food is fast, fresh, nutritious, and always at a savings. Since I am choosing and cooking food on a daily basis, it’s my opportunity to share what I can in the hopes it may improve the quality of your life and inspire your inner food artist!

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