The Year In Food charts the course of the year through inspired, creative cooking and eating with an emphasis on seasonal fruits and vegetables.
I'm a photographer and food blogger based in San Francisco, CA, currently at work on my first cookbook with Ten Speed, Vibrant. You can find me regularly at the Etsy blog and bonappetit.com.
The Year in Food has been featured on Saveur's Sites We Love, Refinery29, Food52 News, The Kitchn's Breakfast With a Blogger, Babble's Family Kitchen, Food News Journal, Gourmet Live and elsewhere.
All of the content on this website - the images, recipes and writing - is original content unless otherwise noted. All content is under copyright and may not be used without permission. Please email if interested; I'm generally happy to oblige.
I'm available for freelance work; you can find my portfolio here. Contact me at hello(at)theyearinfood(dot)com.
Category Archives: pasta
September 10, 2013
 When I left home to travel last month, it felt like a perfect clean slate: I had just turned in my manuscript; my most longstanding regular freelance gig, with Etsy, had come to a close; and a fledgling romance had unraveled. It was kind of liberating. I had no loose ends, and no compelling reason […] Brian @ A Thought For Food - September 10, 2013 - 1:04 pm
In love… with the whole thing. Your travels look incredible. And that dish… well, it’s making me wonder if I should pick up some squash to make this tonight. Dan from Platter Talk - September 10, 2013 - 1:11 pm
Liberation is a good thing, as evidenced by this terrific looking dish. Great post, photos, prose, and all. Maggie at Eat Boutique - September 10, 2013 - 1:16 pm
Gorgeous, and I miss our shopping adventure. Hopefully another one soon. :) Carrie - September 10, 2013 - 1:45 pm
What a fun surprise! I just saw this post via Pinterest and as I was scrolling to see the recipe, I thought “that looks a lot like Montana” and it is! I’ve been living in Kalispell for 5 years now (originally a S. Cal girl) and I LOVE it. So fun to see you love to visit and I’m glad to have found your blog. Praying for all the new opportunities that will be coming your way. Sometimes that “pause” is hard, but don’t miss out on the process that leads to new adventures. Looking forward to your book as well! Sita - September 10, 2013 - 1:55 pm
This recipe looks so fresh – thanks for sharing :)And thanks for sharing your pictures of Montana too – they have brought a little peace and calm to my busy city life this evening. Jess - September 10, 2013 - 2:42 pm
Love this post and beautiful photos of Glacier. Welcome back! Pamela @ Brooklyn Farm Girl - September 10, 2013 - 2:56 pm
Thanks for sharing your lovely adventure and this great recipe, it looks so beautiful and fresh! heidi - September 10, 2013 - 3:20 pm
there’s no place like home. sometimes we have to leave to remember. Yvette - September 10, 2013 - 3:44 pm
Your words help me to live my own open space. Thank you! Katrina @ Warm Vanilla Sugar - September 10, 2013 - 3:55 pm
This is gorgeous! And so are your trip photos! So jealous…. Aubrey - September 10, 2013 - 4:12 pm
That pasta looks dreamy, of course, I’ll try anything Ottolenghi approved! Your travels are particularly inspiring. I have a newly acquired driver’s license and a first car, and I’m itching to take a road trip. Kiran @ KiranTarun.com - September 10, 2013 - 8:37 pm
LOVE fresh squash pasta and all the flavors going on here. Yum! ps: incredible travel images :) marzia - September 10, 2013 - 11:19 pm
both the panoramas and the pasta…breathtaking! thecitygourmand - September 11, 2013 - 4:11 am
Jaw droppingly good, on both counts Samantha - September 11, 2013 - 6:21 am
Those scenery photos are lovely! Abby @ The Frosted Vegan - September 11, 2013 - 8:59 am
How gorgeous! Montana is a forgotten gem, but so pretty. Kat - September 11, 2013 - 9:14 am
Kimberley, ileana - September 11, 2013 - 9:16 am
What spectacular photos. Welcome back home! My boyfriend’s parents have been camping/hiking with him since he was a baby, and they took him to Montana several times when he was a kid. He keeps saying we should go… maybe sooner rather than later! Jennifer - September 11, 2013 - 9:18 am
Oh how gorgeous! I live in the Pacific Northwest and am very in love with the mountains here, but wow — Montana is just so stunning. I think I’d like to make it a future getaway destination as well. Thanks for sharing the recipe — I am up to my knees in late summer squash so will try this out! Nicole - September 11, 2013 - 9:18 am
I love your posts about Montana. I hope you’ve found new inspiration and wish you all good things to come. Kathryn - September 11, 2013 - 9:33 am
Oh, this post resonates with me so much (and I could just stare at your pictures for hours). I love that space, totally gives you time to think. ItalianGirlCooks - September 12, 2013 - 6:46 pm
Nice recipe…spectacular photos! Misty - September 13, 2013 - 10:38 am
I stumbled across your blog a year ago while doing a google search for Polebridge and have been dropping in to view your recipes ever since. I am a Montana girl, born and bred, and could never, EVER, dream of leaving this beautiful state. I love every corner of it, from the plains to the peaks. But without a doubt, Glacier is my temple. Something about the mountains combined with all the blue glacier water make it my place to go to reconnect with life. I make the 4 hour trek several times a year and even during the busiest tourist times, I always manage to feel at peace while I am there. I try to explain the pull that Glacier has on my heart strings to friends and family but I don’t think they quite comprehend. So reading that it is like church to you just put a smile on my face. Thanks!! amelia - September 13, 2013 - 3:00 pm
my god, I need to get to Montana!! I recently re-listened to my favorite interview with poet and philosopher John O’Donohue (an episode of On Being with Krista Tippett) and latched on to this line: “What amazes me about landscape, landscape recalls you into a mindful mode of stillness, solitude, and silence where you can truly receive time.” Point being, it sounds like this is kind of what Montana lets you do: *receive* time. When the vast majority of our days are spent in quite the opposite… Anyway, congrats on everything! Can’t wait for the book. Elizabeth - September 16, 2013 - 8:30 pm
I made this tonight – it was wonderful. What a spectacular recipe! Thanks. Louise - September 17, 2013 - 2:27 am
Loving the way you write about these in between times, and uncertainty. I’m finding it a great comfort. Thank you. Stefani Greenwood - September 20, 2013 - 7:57 pm
oh k – i love reading your words. i look forward to your book and what is to come. xo Ellen - September 26, 2013 - 3:26 pm
Hey, kathryn paul - October 2, 2013 - 5:01 am
Hello Kimberly, Lauren - October 3, 2013 - 9:17 am
i’m not a huge fan of peas, but does anyone know if edamame would work a substitute? :) Nanette - October 8, 2013 - 1:51 pm
Not only are your photos amazing, your writing is too! Can’t wait to try this :) Kimberley - October 10, 2013 - 11:28 pm
Hi Lauren, I am pretty positive that edamame would work out dandily. :) Annaliese - January 15, 2014 - 7:26 pm
just made this with butternut squash, almond milk yogurt (and no cheese) – subbed arugula for basil since they were out at the store. delicious! thank you (: Samantha - March 17, 2014 - 10:52 pm
My husband and I made this tonight and it was epically yummy. We’re going to add this to our regular rotation.
February 28, 2012
 Talking with my father on the phone last week, he wondered why the heck the structure and content of my blog was changing. He thought y’all would want to know what was going on, too. Isn’t that sweet? There’s not too much change, really: I’ve just created a schedule (Tuesday and Friday, every week!), and […] by Kimberley show hide 38 comments kate - February 28, 2012 - 7:06 am
This looks fantastic! I’m always forgetting about the jar of preserved lemons in the back of my fridge, so I’m glad to have a new recipe to use them in. sreebindu - February 28, 2012 - 7:22 am
pastaaaaaaaaaaaaaaaaaaaa :) yumm ..my fav combo..pasta and chick pea =) Megan Gordon - February 28, 2012 - 7:54 am
Beautiful! Spring! (Can we go there yet???) beach bum chix - February 28, 2012 - 8:29 am
oh.my.goodness. this looks amazing…excited to try it! nicole franzen - February 28, 2012 - 9:26 am
yummy, anything pasta related with pesto, lemon etc. Has me drooling :) lol sounds delish sara - February 28, 2012 - 9:30 am
holy goodness. i don’t often crave pasta, or even think photos of it look all that amazing, but man! i need this. i like the new structure. tell your dad i said so ;) erin @ from city to farm - February 28, 2012 - 9:34 am
Yum..yum!!! And you’re absolutely right. So many blogs have dense, hearty meals and I’m beyond ready for fresh and light. So this recipe is just the ticket!! Nicole @ Eat This Poem - February 28, 2012 - 9:38 am
LOVING your post today! Love the simplicity of lemon and parsley, and love that parsley is in the spotlight instead of simply a garnish. And anything with pasta usually has me slightly obsessed. la domestique - February 28, 2012 - 9:59 am
Loving your ideas and the bright, cheerful flavors in the recipe today! I’ve got a serious case of spring fever, though. :) NicoleD - February 28, 2012 - 10:38 am
This sounds insanely good! It may be the prettiest pasta dish I’ve ever seen. How cute is it that your Dad is looking out for you?! :) Stephanie @ okie dokie artichokie - February 28, 2012 - 10:47 am
Love it! This time of year I’m definitely looking for something bright and zingy and super colorful…and this has all of those things! Great stuff, Kim! SG - February 28, 2012 - 10:50 am
This looks heavenly. I really like the new structure and especially the focus on color – tiny shifts can really change perspective and energy. Sarah L. Bolla - February 28, 2012 - 12:29 pm
This is calling me! Especially since I put lemon in everything, you’ve nailed the perfect combination here. Love this so much! strawberriesandpepper - February 28, 2012 - 12:52 pm
I am ALWAYS a sucker for chickpeas. Any dish that is dressed with them is likely to be one I keep returning to. This sounds like an absolutely lovely dish, and I just happen to have a large bunch of parsley on hand. ileana - February 28, 2012 - 1:00 pm
This picture is making me so hungry! I love chickpeas. silver - February 28, 2012 - 1:03 pm
I never thought of chickpea’s and Pasta! Thank You for the inspiration (I rarely eat Cabbage but reading one of your previous post’s I actually cooked up some cabbage with coconut,cilantro and an indian spice called ajmo have no idea what it is called in english!) kickpleat - February 28, 2012 - 2:56 pm
This looks like my kind of meal. I love all the ingredients and I’m sure putting them altogether is a stroke of genius. LOVE. Katrina @ Warm Vanilla Sugar - February 28, 2012 - 6:45 pm
I absolutely love that pesto! Can’t wait to try it! Ambika - February 28, 2012 - 10:08 pm
Love that bowl of pasta, looks so fresh and full of flavors! Anna @ the shady pine - February 29, 2012 - 1:38 am
I love making preserved lemons. It’s always so nice to open a jar of them from the pantry shelf. This dish looks and sounds divine! Angie@Angie's Recipes - February 29, 2012 - 4:00 am
This is my type of everyday meal! Looks really tasty and light. Vicky - February 29, 2012 - 7:39 am
SOunds like a perfect vegetarian meal! What are preserved lemons though? Not sure I’ve ever heard of them before… Rhonda - February 29, 2012 - 7:53 am
Preserving lemons right now, will be making this when they are done! Pinning it for later, thanks. Sara - February 29, 2012 - 9:37 am
This looks wonderful. As luck would have it I have preserved lemons ready to go (limes, in fact, but they seem to be about the same after all that time hanging out in salt). I love all the flavors you’ve combined and can’t wait! Kasey - February 29, 2012 - 3:39 pm
Having a schedule is such a good way to stay motivated and organized. Matt strongly encouraged us to set one up and we generally try to stick to it! I’m excited to see this recipe, too, because I have a lovely jar of preserved lemons in my pantry and now have an exciting new use for it! charlotte au chocolat - February 29, 2012 - 8:58 pm
just made this for dinner! perfect use of an almost withering bunch of parsley… super delicious! thank you :) Linda - March 1, 2012 - 2:37 am
I never heard of preserved lemon. This looks wonderful and I will try it once I figure out the lemon. Kimberley - March 1, 2012 - 11:23 am
Hey all! I’ve included a link for making preserved lemons above. And thanks for all of the awesome feedback! It really makes my day. Irene - March 1, 2012 - 12:54 pm
This pasta looks delicious! Kiran @ KiranTarun.com - March 1, 2012 - 4:52 pm
The best pasta’s are the ones made with fresh ingredients and without any fussy cooking methods. This is divine :D Laura {gourmettenyc} - March 2, 2012 - 6:13 am
This pasta dish looks absolutely delicious. I love the incorporation of chickpeas. Julia - March 3, 2012 - 12:12 am
This pasta dish looks so delicious… a nifty, but still every day recipe! Love your pictures as well! Kate - March 5, 2012 - 6:29 am
I love your new structure, and I love this recipe. I got curious about preserved lemons when I read all about them in Mourad. I bought a couple at a local gourmet shop instead of making my own, and this fresh pasta recipe looks like the perfect application for them! rubyclaire - March 12, 2012 - 4:33 pm
This was really light and fresh, however I didn’t have preserved lemons and felt that if I did, it would have really made the flavors more dynamic. This post has inspired me to get a jar brewing for the next time i revisit this dish. I really liked the chickpeas cooked! The parsley pesto was very good too. Thanks! Pamela - March 17, 2012 - 9:28 am
I’m going to make this, but instead go with basil pesto. I froze a bunch of pesto cubes a few months ago fresh from our garden and have been finding new ways to use them. Thanks for this! :) The Sunday Best: I Spy Neon Accents and Dressy Veggies | Twenty Two - March 4, 2012 - 1:48 pm
[...] Preserved Lemon + Chickpea Pasta with Parsley Pesto: Get out of your marina and meatball pasta funk with this parsley pesto and chickpea revamp. (The Year In Food) [...] PRESERVED LEMONS » The Year In Food - March 20, 2012 - 2:59 pm
[...] hand in the spring and summer. Their intense, puckery flavor is unbelievably versatile: my recent Preserved Lemon and Chickpea Pasta and last year’s Roast Cornish Game Hen with Preserved Lemons (try it with chicken too!) are [...] 101 Vegetarian and Vegan St Patrick's Day Recipes - February 19, 2013 - 12:57 pm
[...] Green Bean Fries 67. Lemon and Chickpea Pasta 68. Hearty Irish Lager Stew 69. Spinach Pancakes 70. Cauliflower Colcannon 71. Spinach Ice Cream [...]
September 22, 2011
 (Those are from my garden!) There is something uniquely compelling about listening to a story. Driving is perfect for this, especially when one has the luxury of piney hills and empty deserts on 75 MPH highways in rural America to drive through. Long walks and time spent cooking are also opportune moments for sneaking in […] by Kimberley show hide 22 comments genevieve - September 22, 2011 - 1:43 pm
This looks absolutely amazing. Baked, ricotta-licious perfection. Brian @ A Thought For Food - September 22, 2011 - 1:49 pm
This is my idea of the perfect dinner. Can’t wait to give this a try! Nicole - September 22, 2011 - 2:03 pm
Lovely! What a great take on baked pasta. I’ll have to track down some fresh chickpeas if I can find them. Cookie and Kate - September 22, 2011 - 3:56 pm
So many things to be excited about in this post. I’ve become pretty obsessed with podcasts since I started working from home, and I get sad when I run out of new Radiolab and This American Life podcasts. I’m subscribing to your other recommendations right after I finish this comment! Also, I’ve never seen fresh chickpeas before. And that baked pasta dish looks so good! I roasted cherry tomatoes last week with eggplant and tossed it with pasta, but something was missing. Yours looks perfect. kankana - September 22, 2011 - 5:23 pm
I always tend to make light pasta with no cooking oil and this is making me hungry! Those spoons you used .. cannot take my eyes off :) lovely collection. SG - September 22, 2011 - 6:30 pm
I am always so excited by your food. Thanks for all the links to listening adventures! Rivki Locker - September 22, 2011 - 7:14 pm
Fresh chicpeas? I am intrigued. This looks perfect. Tine - September 22, 2011 - 11:28 pm
Mmm, must taste good! Eileen - September 23, 2011 - 9:22 am
Love the podcast segue! I share many of your favorites, but here are 2 more you might like to add to your list: Laurel - September 23, 2011 - 9:27 am
I really had given no thought to fresh chickpeas! Thanks! Also, I am now intrigued by these podcasts… NicoleD - September 23, 2011 - 10:35 am
Ooo…your pretty stripey baking pan is back! What’s in it looks pretty spectacular, too. I love Radiolab, This American Life (Remember the Mean Girl episode? I still think about it), Wait, Wait is hilarious and I also enjoy Car Talk. Looking forward to checking out your other recs! tami - September 23, 2011 - 10:43 am
i discovered The Moth this week, actually, while on a cartrip back from a shoot at Blackberry Farms. looking forward to checking out a few of your recs i haven’t heard yet. the recipe? awesome like always. :) kickpleat - September 23, 2011 - 12:21 pm
I love car trips mainly because it’s the only time I listen to podcasts. I love a lot of the ones you listed, but I also like a few of the CBC ones – especially Quirks & Quarks which is about science but entertaining & I always feel like I’m learning something! And your baked pasta dish looks delicious – need to find fresh chickpeas! renee@sweetsugarbean - September 23, 2011 - 8:15 pm
All of this talk about fresh chickpeas intrigues me! I wonder if they are available in my neck o’ the woods. Cheesy pasta, love it. As I do the photo of the tomatoes from your garden. Gorgeous! nicole franzen - September 24, 2011 - 6:34 pm
drool, my fav flavors here. cheesy pasta is my love Sarah - September 27, 2011 - 7:58 am
We share tastes in podcasts. I’m particularly into Dinner Party right now; the recent episode of all jokes had me similarly laughing out loud in public places. Oh well, at least we look like happy people (if crazy!) Season with Reason - September 27, 2011 - 7:12 pm
Excited about the recipe – we did a baked mac and cheese at school last night and it hit the spot, but this looks a bit lighter and fresher. Even more intrigued by the list of podcasts. I have yet to delve into that world – thanks for getting me started! Gwen - October 20, 2011 - 6:09 pm
Looks great! Do you think this could be done with canned chick peas? anna - November 22, 2011 - 10:48 am
Your photography is insane – I love it – The colors in this post are wonderful and my mouth is watering. Fresh and looks so easy – sure to be trying. Thank you for sharing! ~ Cookery for Two Baked Gobetti with Cauliflower, Grape Tomatoes & Chorizo « local kitchen - October 26, 2011 - 2:43 pm
[...] collection of ingredients that were not going to survive the week until my return. I came across this baked pasta dish recently, on the very lovely blog The Year in Food (it was the homemade salt that drew me in: so [...] BAKED OATMEAL WITH APPLES AND PERSIMMONS // TAKING CARE » The Year In Food - December 9, 2011 - 10:15 am
[...] inspire me, that calm me down. We all need one of these. Here’s a few of mine: evening walks, podcasts, friends, nourishing + cozy food, hot mugs of tea, reading, getting away from the internet, getting [...] The Friday List » The Year In Food - February 17, 2012 - 12:12 pm
[...] I’ve already mentioned how much I love The Dinner Party. Then they went and did a whole show about lists. It is [...]
March 13, 2011
 The time feels a little wonky today, owing to that hour leap forward. I marvel at the difference an hour makes every year, throwing one day out of whack as we adjust to the disconnect between the light in the sky and the time on the clock. I listened to the latest episode of Radiolab […] by Kimberley show hide 22 comments Kankana - March 13, 2011 - 10:18 pm
Looks perfect, and this can be a perfect meal for the cloudy days :) Jun - March 13, 2011 - 11:22 pm
Looks delicious, but seems comforting Tine - March 13, 2011 - 11:58 pm
Hooray to asparagus! Mika - March 14, 2011 - 1:20 am
Mmm, Now I’d really like to have risotto for lunch…But I have a problem…The German region where I live is the asparagus region of Germany but all of those asparagus are white…and I don’t like white asparagus…sigh… ^_^ BiancaSasha - March 14, 2011 - 3:21 pm
Daylight savings time always hits me really hard- thankfully I had the day to myself. Its always good to reflect on all the things I am blessed with and ow easily it could call change. Great recipe and lovely words! bianca kimberley - March 14, 2011 - 9:38 pm
@Kankana: It’s indeed perfect for cloudy days. (Sunny spring days too.) Mary @ Delightful Bitefuls - March 14, 2011 - 9:43 pm
What a beautiful dish! I love risotto – I must try this! Great blog; happy I found you! Mary xo Mika - March 15, 2011 - 1:08 am
Hi Kimberley! I answer here to your question so you don’t have to check my blog again… Joanne - March 15, 2011 - 4:09 am
This risotto looks like the perfect comfort food during these times. The fresh flavors of the asparagus and spring onions mixed with the carbalicious arborio rice itself…great dish. Nicole Franzen ` - March 16, 2011 - 9:19 am
yum, me love risotto. too much, must not eat risotto if i plan on being on the beach in 3 weeks hahah Maria @ Scandifoodie - March 16, 2011 - 10:50 am
I love the look of this… so fresh and delicious! kickpleat - March 16, 2011 - 12:20 pm
This looks so good! I love risotto and I can imagine that one with asparagus and a touch of lemon zest would make an ideal supper. I can’t wait for asparagus to hit the store shelves around here! Caitlin - March 16, 2011 - 4:23 pm
I have come back to this post about 6 times since you put it up just to look at the pictures. I wish this grey would go away and my days looked a bit more like that beautiful risotto, peeping with yellow and green. Obviously I want to try this (and all of your recipes) but this one just sends me into a nice spring dream. Ah! kimberley - March 16, 2011 - 9:47 pm
@Joanne and @Nicole: Ladies! The carbolicious guilt can be minimized by using brown rice instead. I am a total supporter of this. :) Megan - November 18, 2011 - 4:19 pm
This recipe looks great and I’m looking forward to trying it. I have a silly question though: is the rice meant to be cooked ahead of time, or do you add uncooked rice. Poonam - August 5, 2013 - 5:19 am
The recipe looks interesting but one question –what can you use instead of wine? Courtney Musselman - February 3, 2014 - 2:32 pm
This recipe looks amazing I am so excited to try it. I love asperagus, I bet this will be a great summer time meal! THE MARCH SEASONAL FOOD GUIDE » The Year In Food - March 13, 2011 - 4:27 pm
[...] THIS MONTH: ASPARAGUS + SPRING ONION RISOTTO [...] Tapas, Asparagus Risotto, and Tofu (Eats and Beats, March 19-25) | Eating the Beats - March 25, 2011 - 6:45 am
[...] Asparagus risotto. Petra’s and my first attempt at risotto; we didn’t get the texture quite right, but it tasted fine. We added peas, used scallions instead of spring onions, and used parm + shredded white cheddar. [...] try pie. try. | When Hungry Met Fatty - March 31, 2011 - 7:13 pm
[...] wasabi. Remind me to tell that story sometime). That left pasta. I happened across this recipe for Asparagus and Spring Onion Risotto and thought – perfect! Pasta, seasonal, and as a bonus my dad actually really likes [...] Fresh Produce Tuesday- Week #3: Spring Onions | 2 Sisters 2 Cities - April 10, 2012 - 9:04 am
[...] Asparagus + Spring Onion Risotto from The Year in Food [...] Steamed Asparagus with Red Onions, Almonds, and Raisins Recipe — Andrea Meyers - April 30, 2012 - 5:20 pm
[...] The Year in Food – Asparagus and Spring Onion Risotto [...]
February 2, 2011
 Do you ever linger at the stove after the vegetables have been roasted, oven door ajar and fingers splayed to enjoy that last blast of heat? It’s been so cold lately that I have found myself huddling over the pan while making eggs in the morning, rewarming a cup of tea ten times throughout the […] by Kimberley show hide 6 comments Peggy - February 2, 2011 - 3:09 pm
this sounds like such a comforting bowl! I’m with you on cuddling with warm dishes! Definitely helps during this cold winter! Nicole - February 2, 2011 - 3:11 pm
Salty, briny, tangy goodness? Yes, please! I have been enjoying the heat blast from the stove, too. That and the super heated vestibule at Whole Foods before you step out into the cold. Joanne - February 5, 2011 - 6:42 am
I definitely find myself baking more just so that I have an excuse to stand in front of my preheating oven! This pasta sounds delicious. I love the brussels sprouts along with the briny flavors. Oh so good. Lynda - February 5, 2011 - 10:51 am
I enjoy these vegetables with pasta and usually match them with bacon. I love your use of the capers and anchovies instead. Winter Pasta with Cauliflower, Brussels Sprouts, & Bacon « Jaime Cooks: Endevours in Eating & Entertaining - February 9, 2011 - 5:46 pm
[...] what I give you is my adaptation of this recipe from The Year in Food that is a mix of perfectly roasted vegetables with the savory flavor of [...] A Guide to Seasonal Foods: January » The Year In Food - February 23, 2012 - 7:20 pm
[...] THIS MONTH: WINTRY PASTA WITH CAULIFLOWER AND BRUSSELS SPROUTS [...] |
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