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Recipes by Course
Sides
Sautéed Chinese Broccoli
Cabbage and Radish Slaw
Stir-Fried Iceberg Lettuce
Stuffed Eggplant
Fava Beans with Dandelion Greens
Stewed White Beans
Sautéed Collard Greens
Potato Purée
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Glazed Carrots
Pommes Soufflés
Butterhorn Rolls
Asparagus with Hollandaise Sauce
Johnny Schmitt’s Potato Gratin
Valentine’s Side Dishes
Sauteed Brussels Sprouts with Pecans
Turnip “Fries”
Turnip–Potato Puree
Turnips with Anchovies
Turnip Galette
Skillet-Cooked Potatoes and Cheese
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