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Main: 100% leather, Model wears UK8/US4

Brown pork on each side (about 3 minutes each side)

Add the stuffing mix, onion, celery, cream of chicken soup, and chicken broth to the slow cooker and stir to combine

Tahini Lemon Quinoa Salad (vegan, gluten-free) Ingredients For the Creamy Lemon-Tahini & Dill Dressing: 1-2 teaspoons lemon zest optional 1 small clove of garlic cup tahini 2 tablespoons freshly juiced lemon juice 1 tablespoon vinegar white or apple cider 1-2 tablespoons olive oil teaspoon cumin teaspoon smoked paprika teaspoon salt teaspoon black pepper cup chopped fresh dill cup water For the Salad: 3 cups quinoa cooked 1 cups chickpeas cooked 1 large red bell pepper english cucumber pint grape tomatoes about 1.25 cups cup kalamata olives 3 tablespoons red onion minced teaspoon sea salt or to taste Instructions For the Dressing: Combine all ingredients except the water in bowl or jar