{"id":18,"date":"2009-04-27T21:37:00","date_gmt":"2009-04-27T21:37:00","guid":{"rendered":""},"modified":"2024-01-17T17:28:11","modified_gmt":"2024-01-17T17:28:11","slug":"vegetable-stews","status":"publish","type":"post","link":"https:\/\/wineandcooking.danthine-navarro.com\/index.php\/2009\/04\/27\/vegetable-stews\/","title":{"rendered":"Vegetable stews"},"content":{"rendered":"<p>Recenty we have been putting a special ingredient in our vegetable stews: fennel. In a mix of tomatoes, peppers (once red once yellow), eggplant, together with onions or scallions, with as spices, salt, pepper and pimenton, makes for a nice side dish or even a complete veggie meal.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recenty we have been putting a special ingredient in our vegetable stews: fennel. 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