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Experts dish on crisp salads, clever toasts and cold mezze

[ad_1] It’s hot. And turning on the oven feels like torture. But Livermore’s Rebekah Culp is a master of no-cook cooking. Even when summer temperatures tick above 100 degrees, Culp doesn’t break a sweat, because she gets loads of dinner inspiration from the creative, jewel-like “toastinis” and big, bountiful salads […]