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Quick-Braised Baby Artichokes with Garlic, Mint, and Parsley
Sautéed Spinach with White Beans and Pine Nuts
Farro Salad with Marinated Artichokes, Watercress, and Feta
Colcannon
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Classic Scalloped Potatoes
Pan-Roasted Sunchokes and Artichoke Hearts with Lemon-Herb Butter
Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette
Stir-Fried Brussels Sprouts with Red Pepper
Broccolini with Olives and Capers
Brown Rice with Walnuts and Golden Raisins
Crushed Potato and Watercress Cakes
Honey-Lemon-Glazed Cauliflower
Lentil Salad with Fennel and Smoked Salmon
Mashed Parsnips with Lemon and Herbs
Parsnip, Potato, and Scallion Pancakes
Rainbow Chard with Lemon, Fennel, and Parmigiano
Smoked Salmon Deviled Eggs
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Fine Cooking Annual, Vol. 2A year of great recipes, tips & techniques
Robin to the Rescue - Signed EditionQuick and simple recipes for delicious home cooking