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Vegan
Charred Escarole Salad
Brown Rice Salad with Avocado
By
FARIDEH SADEGHIN
Salsa Fresca
Coconut Horchata
By
SARA DESERAN
Tomato Salad with Green Beans and Basil
Mexico City-Spiced Edamame
Barigoule of Spring Vegetables
Poached Pears
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Carrot and Pistachio Salad
By
SAVEUR EDITORS
Hakurei Turnips with Mustard Broth
Roasted Potatoes with Lemon Olive Oil
Broccoli Rabe with Pine Nuts & Golden Raisins
Mushroom “Soy” Sauce
Smita Chandra’s Rasam (Spicy Tamarind Soup)
Garlic and Dill Fava Bean Salad (Bagula)
Tofu, Long Bean, and Crispy Shallot Salad with Black Bean Vinaigrette
Brussels Sprouts with Horseradish and Pomegranate Seeds
Curried Cauliflower with Tomatoes
Green Beans with Lemon and Capers
Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)
Ajoblanco (Chilled Almond and Garlic Soup)
By
SAVEUR EDITORS
Spicy Sauerkraut
Tabbouleh
Man’oushé bil Za’atar (Flatbread with Za’atar)
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