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Coffee-infused duck breast with French lentil salad
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Connie and Ted’s roasted carrots with rosemary butter and black pepper crème fraîche
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Crisp-skinned salmon with lentils, bacon and dandelion greens
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Crisp-skinned salmon with summer succotash and creamed corn
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Crispy-skinned wild salmon with braised spring peas and mushrooms
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Crostini with English pea puree and Greek yogurt
Appetizers
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Cucumber-chile paletas
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Curried lamb hand pies
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Cute little Key lime pies from Fishing With Dynamite
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Dandelion green and Christmas lima bean tacos
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Dario's olive oil cake
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Double-lemon cake
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Duck legs roasted with mustard
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English muffins
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Euro Pane's pear spice cake
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Farro salad with smoked chicken
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Fava bean salad with mint, burrata and pistachios
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Frangipane filling for pop tarts
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Frozen chocolate zabaglione
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Green papaya salad with rau ram, peanuts and crispy shallots
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Grilled brined halibut with vine-ripened tomato salad
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Grilled cheese with marinated tomatoes
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Grits with leek and shiitakes
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Halibut and shimeji baked in parchment
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