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Roasted Carrots

By Jan Buhrman

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

Balsamic Brussels Sprouts

By Jan Buhrman

4 cups Brussels sprouts, ends removed, cut in half lengthwise 6 Tbsp. olive oil 1 shallot, sliced thin 1/8 cup balsamic vinegar Salt and pepper to taste

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...

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