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Cultivate

Recipes, shopping tips, nutritional guidance, spiritual nourishment, and stories from our organic farms and gardens.

Cultivate | Apr 30, 2024
Edamame Guacamole & Roasted Tomato Salsa

Miraval Arizona serves a roasted salsa that brings out the bright, robust flavors of vine-ripened tomatoes, the deep spice of jalapeño chiles, and the boldness of roasted garlic.

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Cultivate | Mar 27, 2024
Texas Shrimp & Artichoke

At Miraval Austin, the chefs love to feature Texas artichokes in springtime.

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Cultivate | Mar 5, 2024
Spring Pea Gnocchi

Light and airy pillows of potato and pea goodness, these gnocchi are easier to make than they seem. They can be made, cut, and boiled up to 2 hours in advance. Cover the gnocchi, leave at room temperature, and sauté it just before serving.

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Pumpkin Spice Cookies
Cultivate | Oct 3, 2023
Pumpkin Spice Cookies

Enjoy the perfect cookie recipe that is filled with the flavors of fall. This recipe makes a lot of cookies, so share them at your next social gathering or work party!

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Cultivate | Jul 10, 2023
How to Marke Good Grocery Store Choices

You’re not alone if you are confused about choosing healthy foods at the market. Here are a few tips to help you make the best choices.

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Cultivate | Apr 3, 2023
Cocoa Pancakes

Make these easy Cocoa Pancakes that are the perfect morning indulgence. These dessert worthy gluten-free pancakes are sure to be a treat!

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Cultivate | Jan 2, 2023
Petite Filet with Cranberry Demi

This beef tenderloin with red wine cranberry sauce is the perfect way to impress your guests!

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al fresco food
Cultivate | Aug 3, 2022
Recipes for Al Fresco Dining

Wind down summer with this sweet and spicy grilled chicken recipe—perfect for al fresco dining before the cooler temperatures send us indoors. Pair it with a fruity and refreshing peach margarita that will add some fun to your outdoor gathering.

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Miraval aprons in different colours hanging on wardrobe
Cultivate | Jul 5, 2022
Preparation, Preservation, And A Quick Pickle

Miraval’s Mindful Side of Culinary Series with Sam Blumenthal

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