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Vegetarian
Glazed Carrots
Asparagus with Hollandaise Sauce
Mushrooms with Cream and Sage
Canapés with Chutney Butter
Sauteed Brussels Sprouts with Pecans
Turnip Galette
Spinach-and-Artichoke Dip
Beet and Walnut Salad
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Boiled Beets with Tarragon Butter
Pickled Beets and Hard-Cooked Eggs
Cold Beet Soup
Chickpea Masala Sandwich
Ricotta Crostini with Chestnut Honey
Iowa Fried Morels
Stewed Squash and Tomatoes
Tomatoes Stuffed with Brown Rice and Feta
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