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    It’s Meatless Monday-Sweet Potato and Black Bean Risotto (Plus Arancini)

    There’s nothing I like better than cooking once and eating twice. It’s saves time and money and I think this week’s Meatless Monday double feature fits the bill. The first dish is a risotto and using leftovers you turn it into a tasty treat that’s great as a meal when combined with a salad, or even an appetizer for the upcoming holiday season. I used canned chipotle peppers. They’re hot so a little goes a long way and leftovers I keep in a container in the freezer and use when needed. For the Risotto 1 cup Arborio rice 4 cups vegetable stock 1 medium size sweet potato cut into small…

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    It’s Meatless Monday-Beet, Orange and Walnut Salad

    Salads aren’t just for summer. Right now there are lots of items in the produce department that make a hearty fall supper. This one started with a few remaining items I had from the CSA boxes…beets and salad mix. Put it together with some other things found in the pantry and you’ve got this week’s Meatless Monday which is a snap to put together. 2 cups cubed and cooked beets 1 orange, peeled and cut into bite size pieces ½ cup toasted, chopped walnuts ½ cup crumbled blue cheese ¼ cup sweetened dried cranberries 4 cups salad mix, lettuce, salad, whatever you like 4 tablespoons olive oil 2 tablespoons balsamic…

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