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Collard Greens Braised with Bacon, Tomato and Rice

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Savory Stuffed Apples

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Green Chile Biscuits and Gravy

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Lemony Parsnip Soup with Rosemary and Crispy Leeks

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Beet Salad with Fennel and Lemon Relish

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Carrot, Spinach and Chickpea Saute

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Buddha's Hand Citron

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Lamb Stew with Winter Squash and Preserved Lemons

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Candied Limequats

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Poached Egg with Roasted Tomatoes and Tarragon Butter

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Roasted Sunchokes with Orange-Pecan Gremolata

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