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Winter 2017

Winter 2017

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From the Blog

Granlibakken's Wellness Weekend 2017

Granlibakken's Wellness Weekend 2017

How do you get inspired? Do you spend time with family, friends, and like-minded people? Do you head out into nature, finding inspiration in the beauty that surrounds us? Do you educate yourself — learn something new to keep your mind fresh and active?

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Let's Cook and Shake!

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Wedding Guide

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Farmers' Market Guide

Support Local Farmers

Support Local Farmers

Visit edible Reno-Tahoe Farmers' Market Guide! to discover the area's markets where you can purchase from local producers, too!

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Meet the Farmer

A Taste of History

A Taste of History

Restoring local heritage apple groves.

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Michoacan Citrus-marinated Filet of Brisket

(courtesy of Jesus "Chuy" Gutierrez, owner/chef from MariCHUY's Mexican Kitchen, in Reno. Serves 4)

⅓ cup olive oil

Juice of 1 orange

Juice of 4 limes

2 tablespoons cumin

1 tablespoon dried oregano

1 tablespoon cilantro

1 teaspoon salt

2 garlic cloves, chopped

½ cup New Mexico dried chili powder

¼ cup onions, sliced

2 pounds beef brisket

Tortillas, queso fresco, romaine lettuce, and Roma tomato, to serve

Combine olive oil, orange and lime juices, cumin, oregano, cilantro, salt, garlic, chili powder, and onions together in a large pan and stir well. Add brisket and refrigerate for 8 hours. An hour before cooking, remove the brisket from the pan. Barbecue at 370 degrees F for about 25 minutes, or until the internal temperature of the brisket reaches 140 degrees F. Serve with warm tortillas, queso fresco, romaine lettuce, and Roma tomato.

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