Spinach Salad with Cherries and Candied Cashews
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Short and thick, these oven-baked fries are modeled after British “chips.” Parsley, Parmesan, and truffle oil toppings give them a gourmet feel.
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Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess.
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Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil.
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These beets can be served warm in a bowl or at room temperature over a bed of greens.
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Spicy, salty, tangy, and sweet, this salad can be served as a side or used as a topping for brats, hot dogs, and sausages. Julienning the apples and onions in the salad with a mandoline yields crisp but delicate threads that stand up to the weight of the sauerkraut.
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Try this as a hearty side dish or a light lunch. You can substitute chickpeas or other beans for the white beans and use any stone fruit or a combination of them.
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Children’s and youth pastor Jennifer Plantenberg found inspiration from the food she had on hand one evening when she lacked a plan for dinner. “Last winter, I was using sweet potatoes a lot, so we had several sweet potatoes. My family also really loves cilantro, so we almost always have some in the fridge,” she says. “It’s great to throw this combination into a tortilla with some black beans and avocado for a quick lunch.”
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