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Butter-Braised Radishes
Rainbow Chard with Lemon, Fennel, and Parmigiano
Haricots Verts with Toasted Walnuts and Chèvre
Pan-Fried Crisp Fennel (Finocchi Dorati)
Grilled Asparagus & Onions with Balsamic Vinegar & Blue Cheese
Mixed Green Salad with Red-Wine & Dijon Vinaigrette
Maple Pan-Roasted Baby Carrots
Pan-Seared Artichokes with Sherry Vinegar & Thyme
Roasted Asparagus with Lemon & Olive Oil
Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds
Green Beans with Mustard-Tarragon Vinaigrette
Roasted Green Beans with Lemon, Pine Nuts & Parmigiano
Braised Asparagus & Cipolline Onions with Pancetta & Balsamic Butter Glaze
Arugula Salad with Blood Oranges, Fennel & Ricotta Salata
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