NOTED CHEF ENDORSES FROZEN, CANNED ORGANICS

SEATTLE (FNS) -- Launching her "Organic Kitchen" cookbook tour at the Dahlia Lounge restaurant here, nationally recognized chef Jesse Cool recently hosted a sampling of recipes taken from the book. oking with fresh ingredients is preferable, it is not always possible," she said. "Particularly in the winter months, certain types of fresh organic fruits and vegetables are scarce or of not particularly

SEATTLE (FNS) -- Launching her "Organic Kitchen" cookbook tour at the Dahlia Lounge restaurant here, nationally recognized chef Jesse Cool recently hosted a sampling of recipes taken from the book.

oking with fresh ingredients is preferable, it is not always possible," she said. "Particularly in the winter months, certain types of fresh organic fruits and vegetables are scarce or of not particularly good quality. At those times, when you really want the flavor organics can bring, cons

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