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Chef
Parve
12 Servings
1 h, 15 m
Apple Rose Custard Turnovers
Esther Deutsch
Meat
6 Servings
45 m
Roasted Asparagus and String Bean Bundles
7 h
Roasted Portobello Chicken Salad
Dairy
8 Servings
25 m
Panna Cotta
10 m
Strawberry and Cream Smoothies
40 m
Stuffed French Bread with Spinach, Herbs, and Cheese
20 m
Strawberry Spinach Salad with Yogurt Poppy Dressing
Tuna Tartar
1 h
Sole in Lime Caper Chili Sauce