February 14, 2012
Arlington-based chef and instructor Kristen Robinson uses pears and beets to create a fall salad that is both savory and sweet.
Stories this photo appears in:
The Taste of Fall
Local chefs and nutritionists offer healthy recipes for tasty fall dishes using seasonal ingredients.
When the temperature starts to drop and leaves begin to turn red and orange, you can often find chef Susan Limb meandering through local farmers markets, sorting through rough-textured, knotty sweet potatoes; tough, waxy butternut squash; and dusty, rose-colored apples.
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