# data[].attributes.body
RECIPE ARTICHOKES:

1. Preheat oven to 350 degrees F (175 degrees C). Watch Now

2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.Watch Now

3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese. Watch Now

4. Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.Watch Now

# data[].attributes.body
BEETS RECIPE:

1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes. Watch Now

2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool. Watch Now

3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing. Watch Now

4. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing. Watch Now

# data[].attributes.body
PEAS RECIPE:

1. Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 5 minutes.

# data[].attributes.body
SAUTEED SPINACH RECIPE:

Start by heating up olive oil in large skillet. Add chopped onion and minced garlic and saute until fragrant and the onion is almost caramelized.

Stir in soy sauce and fresh spinach. Cook stirring often until the spinach is wilted. Remove from heat and serve immediately.

# data[].attributes.body
CELERY RECIPE:

1. In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.

# data[].attributes.body
TOMATO RECIPE:

1. In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.