This is how I used Sturdiwheat with peaches this weekend. Peaches aren’t only for dessert anymore! A luscious stuffed Pork Loin topped with butter, sugar, and cardamom-glazed peaches and lingonberries, quickly sautéd yellow squash ribbons, and red rice. And where is the Sturdiwheat? Here! The beautiful Sturdiwheat Baguette to finish it off. Wonderful! While […]
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