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by Caitlin Saniga

Southwestern roasted cauliflower

Scoot over, black bean and corn enchiladas. Southwestern roasted cauliflower is your new best friend.

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by Sarah Steimer

Sauerkraut deviled eggs with thyme

The best parts of your deviled eggs don’t have to be tucked into the filling — they can be sprinkled on top like the thyme and smoked paprika on these eggs.

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by Caitlin Saniga

Roasted sweet potatoes with chickpeas, dried cranberries and pesto

I love all of the opportunity a plain roasted sweet potato presents. The addition of pesto, dried cranberries, toasted walnuts, quinoa and chickpeas make it magical.

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by Sarah Steimer

Guacamole deviled eggs

Guacamole is taken very, very seriously in my apartment. Which means I was both excited and a little nervous to add it to eggs. The result? Pop-in-our-mouth good.

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by Caitlin Saniga

Thai ginger-peanut deviled eggs

As embarrassing as it is to admit, I have yet to crack the code on hard-boiled eggs. I’m no good at making them. I undercook or overdo them every single time. That’s why I talked Joel (an eggspert) into hard-boiling all of my eggs for me — and why I’ll leave you to your Googling or your phone calls to Mom to seek out your own hard-boiling techniques. But the Thai ginger-peanut filling? That I can bring to the table.

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by Sarah Steimer

Double chocolate-almond cookies

I’m pretty much almost always craving chocolate, and I think there is little else in the world that pairs better with chocolate than a little salt and some nuts. And wine. But that’s separate.

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by Caitlin Saniga

Pork chops with olive tapenade

Joel’s fridge is usually well stocked with two things: pork chops and bags of salad greens. Not too shabby for a bachelor. I don’t tend to keep much meat in my kitchen, so it’s been a fun challenge for both of us to come up with new and interesting ways to serve the pork he has. (He even wowed me one night with a tangy Dijon-glazed pork chop sliced over a pretty salad. I’ll have to get his notes on that one and share it.) For this recipe, I tenderized and pan-fried the pork chops and served them with hefty spoonfuls of olive tapenade. Salad greens with roasted red peppers and balsamic dressing rounded out the plate.

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