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Vegetables
Parmesan Roasted Acorn Squash
Pickled Dilly Beans
Chilled Beet Borscht
Servings :
2 as a main course
Zucchini Noodles with Tomato & Shallot Sauce
Shaved Summer Squash with Arugula, Pecorino and Almonds
Beet Salad with Dill and Lemon
Heirloom Tomato and Roasted Garlic Tartine
Yield :
1 pot
Servings :
8
Cook Time :
60 Min
Slow-Cooked Beef Stew with Winter Vegetables
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