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Side Dishes


Sweet Corn and Avocado Salad Serves 6


• 3 medium ears corn (or 2 c. frozen corn)


• 1 can black beans, drained • 2 ripe tomatoes, diced • 2 tbsp. chopped green or red onion • 1½ tsp. red wine vinegar • 1 tbsp. brown sugar • ½ tsp. black pepper • Salt, to taste • ½ lime • 2 avocados, diced


Boil ears of corn in salted water about 4 minutes, then drain and place ears in ice water. When cool, cut kernels off cob. If using frozen corn, place in colander and rinse under cool water. Let drain.


In a large mixing bowl, combine corn, black beans, tomatoes, and onions. In a small bowl, combine vinegar, brown sugar, pepper, and salt and stir until combined. Add vinegar mixture to corn mixture and stir until evenly combined.


Squeeze lime over avocado. Fold avocado gently into salad and serve.


Roasted Root Vegetables Serves 4–6 • Winter squash, parsnips, and/or sweet potatoes, cubed • Olive oil • Salt and pepper to taste


Preheat oven to 375° F. Drizzle vegetables with olive oil and sprinkle with salt and pepper. Bake 20–25 minutes, or until tender.


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