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Page 11
Vegetable
Pan Roasted Brussels Sprouts with Chorizo and Toasted Bread Crumbs
Roasted Winter Vegetables with Sriracha Honey Glaze
Pickled Brussels Sprouts
Brussels Sprouts Three Ways
Creamy Mushrooms with Marsala Crostini
Farro and Vegetable Salad
Asian Bok Choy
Sesame Asparagus and Shiitake Mushrooms
Baby Zucchini Gratin
Zoodle Salad with Scallion Vinaigrette
Roasted Jerusalem Artichokes
Broccoli Rabe with Preserved Lemon
Warm Brussels Sprouts with Bacon and Mustard Vinaigrette
Butternut Squash and White Bean Ragout
Simple Roasted Asparagus with Shallots and Parmesan
Summer Tomato-Corn Relish
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