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Page 6
Vegetable
Rutabaga and Parsnip Puree
Balsamic-Glazed Shredded Brussels Sprouts with Bacon
Slow Cooker Maple-Dijon Brussels Sprouts
Garlic-Parmesan Sweet Potatoes
Mushroom, Tomato and White Bean Ragout
Autumn Salad with Cranberries and Goat Cheese
Air Fryer Brussels Sprouts
Japanese Miso Eggplant
Sautéed Green Beans with Thyme Butter
Roasted Baby Squash
Roasted Carrots with Tapenade Dressing
Black-Eyed Pea Salad
Steakhouse Tomato Salad
Corn and Zucchini Fritters
Cucumber Salad
Cherry Tomato Salad
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