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| This recipe makes 10 medium baked patties or ~16 thin sautéed patties Pantry Items
Nutrition Information Serving: 1 patties Calories: 89 Carbohydrates: 9 g Protein: 4.1 g Fat: 4.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 190 mg Fiber: 3 g Sugar: 1.3 g | Food Preparation Part I Food Preparation - Step 1- for cooking step 1
Part I Cooking Instructions
Food Preparation - Step 2
Part II Cooking Instructions
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Instructions:
- cube beets into 1cm pieces, add it to a baking tray with your chickpeas and season generously with olive oil, paprika and garlic powder
- bake at 400 for 30 min
- finely chop the kale and brussel sprouts and add them to big salad bowl
- for dressing: finely mince the garlic and add to a container with sea salt, mustard, red pepper flakes, honey, lemon juice, vinegar, and olive oil
- shake vigorously (should be creamy)
- add the pomegranates, sunflower seeds, goat cheese, dressing, chickpeas, and beets
- Toss and enjoy!
| Salad Ingredients
| Dressing:
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| Ingredients
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Make the crust.
Make the custard layer.
Bake the bars.
Chill the bars.
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Ingredients
| Instructions
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| best_black_bean_soup_recipe_-_nyt_cooking.pdf | |
| File Size: | 326 kb |
| File Type: | |
| Pantry Items
| Food Preparation
Cooking Instructions
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Tony Calice, Health Information Technology Practitioner
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