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Maggie Montreal
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Abigayle Yellowstone Kimberly Sweden Brittany New York City Julia Maine/ Acadia National Park Leah Maldives
S pinach , L entil , and R oasted B eet S alad
ingredients • 1/2 cup green lentils, rinsed clean • 1 cup vegetable stock (or water) • 3 medium leeks, chopped • 1 medium beet, quartered • 1–2 tbsp olive oil • 1/4 tsp each salt and pepper • 4 big handfuls of spinach
BRAIN BREAK
Dressing • 1/4 cup tahini • 1/2 medium lemon, juiced • 2 tbsp maple syrup • 3–4 tbsp olive oil • 1 pinch each salt and pepper
Inspired by MinimalistBaker.com
directions 1. Preheat oven to 400 F and grease a rimmed baking sheet. 2. To a small saucepan over medium-high heat, add lentils and stock and bring to a boil. Reduce heat and simmer for 20–30 minutes uncovered until all liquid is absorbed. Set aside. 3. Add leeks and beets to the baking sheet, drizzle with olive oil, and season with salt and pepper. Bake 15–20 minutes. For crispier beets, bake for an additional 10–15 minutes. Set aside. 4. In a small bowl, whisk all dressing ingredients until combined. 5. In a larger serving bowl, combine spinach, beets, leeks, and lentils. Add dressing and toss to coat.
APPLE BASKETBALL BLACK FRIDAY FIREPLACE GRATITUDE LEAVES
NAP PARADE PIE STUFFING TURKEY VETERAN
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