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Wild Rice and Mushroom Stuffing (Dairy Free & Gluten Free)

By Jan Buhrman

My son Oren asks for this every Thanksgiving. Make your gluten-free corn bread a few days before. Cut into small squares (croutons) and allow to harden. You can speed up the process by placing in a 200 degree oven for 1 hour. This will easily serve 14-16. 2 cups extra virgin olive oil 4...

Roasted Carrots

By Jan Buhrman

Ingredients 12 carrots 3 tablespoons extra virgin olive oil 3 Tablespoons maple syrup 1 1/4 teaspoons sea salt 1/2 teaspoons freshly ground black pepper 2 Tablespoons lemon juice Directions Preheat the oven to 350 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally...

Balsamic Brussels Sprouts

By Jan Buhrman

4 cups Brussels sprouts, ends removed, cut in half lengthwise 6 tablespoons olive oil 1 shallot sliced thin 1/8 cup balsamic vinegar Salt and pepper to taste Preheat the oven to 350°F. Heat a cast iron skillet on medium-high heat.  Add the sprouts, shallots, olive oil and balsamic vinegar. Cook about 10 minutes until...

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