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Saffron and Honey
Eat Chic
Uncategorized
Spring radish, egg, and scallion salad
Goat cheese pears
Jerusalem artichokes with garlic, rosemary, and chives
Botvinnik, borscht’s cousin
Roasted fennel with golden raisins, walnuts, and red wine vinegar
Escarole soup (with a scattering of white beans and arborio rice)
Jerusalem artichoke and endive salad
Pan-fried pears with watercress and prosciutto
Ingredient of the month: pears!
Swiss chard with walnuts, garlic, and lemon
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