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Recipes by Course
Sides
Roasted Turnips with Buttered Greens
Popovers
Black Pepper Walnut Rye Boule
Charred Sweet Potatoes with Pickled Shallots, Pistachios, and Ricotta Salata
Braised Cabbage with Slab Bacon
Mock Eel
Quinoa-Whole Wheat Bread with Raisins
Stir-Fried Celtuce Tops with Mushrooms (Xianggu Chao Wosun Ye)
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Sweet Potato Pudding
Brussels Sprouts with Horseradish and Pomegranate Seeds
Tomato Pudding
Sweet Potato Casserole With Pecan Crumble
Carrots Vichy
Leek Bread Pudding
Field Pea Gratin
Sautéed Brussels Sprout Leaves
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