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entree
Gluten-Free Cornbread Stuffing with Chestnuts, Leeks, and Chanterelles
Vegetarian Stuffed Butternut Squash with Mushrooms, Millet, and Kale Pesto
Pasta alla Carbonara with Kale, Brussels Sprouts, and Bacon
Padron Pepper and Goat Cheese Tacos
Toasted Pan Bagnat with Tomatoes, Mozzarella, and Arugula
Roasted Summer Vegetable Sopa Azteca {vegan option}
Spring Tabbouleh with Harissa and Grilled Halloumi
Nettle Pesto Pasta with Sun-Dried Tomatoes
Quinoa, Beet and Chickpea Burgers
Chard Saag Paneer
Butternut Squash Risotto with Pancetta and Chèvre
Leek and Gruyère Bread Pudding Baked in a Pumpkin
Sweet Potato, Chard and Black Bean Enchiladas
Roasted Eggplant Tomato Tart
Baked Penne with Eggplant and Fontina
Quinoa with Roasted Corn, Zucchini and Mint
Sweet Corn Cheddar Spoonbread
Spring Vegetable Fried Rice
Asparagus Pesto Pizza
Bacon, Leek and Fennel Quiche
Roasted Eggplant Pizza with Fontina, Ricotta Salata and Olives
Zucchini, Corn and Chèvre-Stuffed Squash Blossoms
Zucchini Pesto Lasagna
Pasta Alla Carbonara
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