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Entree
Farro, Pistachio, Almond, and Cranberry Salad
Stuffed Pasta Hats with Pumpkin and Sage
Arctic Char in the Style of Porchetta
Shrimp Lettuce Cup with Cranberry Sage Pear Salsa
Garlic Lemon Garbanzo Bean Pasta with Broccoli and Peanuts
Fajitas with Spice Rubbed Portobello Mushrooms
Tofu Benedict Breakfast Sandwich
Let’s Toast to Avocado
Sweet Corn and Cherry Tomato Risotto
Farmers’ Market Salad
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