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<600 mg sodium/serving
Roasted Parsnip, Rainbow Carrot & Spinach in Brown Butter Sage
Turnip Osso Bucco with Creamy Polenta and Pistachio Gremolata
Creamy Polenta
Pan Roasted Vegetable Stock
Pumpkin Eggplant Parmesan
Cauliflower Pancakes with Green Yogurt Salad
Quinoa and Vegetable Egg Wrap “Burrito”
Spicy Gazpacho Smoothie
Steamed Trout with Ginger, Lemon Grass and Shiitake Broth
Balsamic Roasted Pumpkin and Brussels Sprouts
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