Mason Jar Salads

Our first recipe post of 2022! How exciting! I’ve been sharing recipes and cooking videos with the Stride team here on the In the Kitchen Blog for over 3 years! We started early 2019, and here we are, still bringing delicious eats to the Stride table. I don’t know about you, but for me, the…

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Wild Rice with Roasted Grapes

Have you ever roasted grapes? If not, it’s time! Roasting and caramelizing brings out the natural sweetness of the grapes, and they honestly taste like candy! When paired with this slightly savory, slightly sweet wild rice “stuffing”, you have a match made in heaven. First, toss your favorite seedless red grapes in a little olive…

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Olive Oil Mashed Potatoes

I can’t resist a pile of creamy mashed potatoes – can you? This version is made with rich, dreamy olive oil, a bit of milk and salt and pepper. You may think you’ll miss the butter (trust me – I love butter, too), but the rich flavor of the olive oil really takes mashed potatoes…

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Global Food in Five: Tofu Sisig

I’m excited to share the next recipe in our Global Food in Five series: Tofu Sisig! This recipe has crispy tofu, lots of mushrooms, bell pepper and onion, plenty of chilies and a creamy, umami-rich sauce to bring it all together. I like to serve it over a bed of brown rice or quinoa to…

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Cinnamon Date Steel Cut Oats

Are you an oatmeal fan? I sure am. Especially in the fall and winter months when the weather becomes brisk and I want something cozy and satisfying to start the day. This oatmeal is extra special because it’s made with chopped dates, apples, cinnamon and vanilla so it’s extra delicious. The recipe calls for steel…

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Baked Chickpea Falafel

This falafel is a Middle Eastern-inspired recipe using chickpeas (instead of the traditional fava beans), and grinding them with herbs, lemon, aromatics (onion and garlic) and breadcrumbs, then forming them into balls and baking them until they’re light and golden. I serve them with a little drizzle of spicy aioli and they make for the…

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Sweet Corn Hash

I like to make breakfast hash because 1. it’s delicious, 2. it can be uber nutritious, and 3. you can basically use up whatever leftover veggies you have in the fridge (or freezer) to make it. This version of breakfast hash contains cubed baby potatoes, sweet corn, handfuls of garden greens and garlic. It’s all…

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Chopped Greek Salad

When it’s this hot out, let’s face it. No one wants to turn their oven (or stove) on. I enjoy refreshing, cold, no-cook meals like this Chopped Greek Salad when it’s unbearably warm. This salad features crisp romaine lettuce, tender chickpeas, briny kalamata olives, juicy tomatoes, crunchy cucumbers and a smattering of the best creamy…

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