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Vegetarian
Roasted Carrots with Carrot-Top Pesto and Burrata
Lentil Salad with Beets and Pomegranate
By
FARIDEH SADEGHIN
Citrus Salad with Arugula & Ricotta Salata
Goat Cheese Crostini with Fig-Olive Tapenade
Spelt Risotto with Beets and Horseradish
Roasted Parsnip Salad with Hazelnuts, Blue Cheese, and Wheat Beer Vinaigrette
By
SAVEUR EDITORS
Jerusalem Artichoke and Comté Pasties
Smoked Potatoes with Fenugreek-Whey Sauce
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Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts
Tagliatelle with Black Truffle Cream Sauce
Georgian Cheese and Egg Bread (Acharuli Khachapuri)
Cauliflower and Goat Cheese Soufflés
Charred Cauliflower and Shishito Peppers with Picada Sauce
Pappardelle with Cauliflower and Mustard Brown Butter
Roasted Turnips with Buttered Greens
Kohlrabi and Watercress Salad with Yogurt Dressing
Charred Sweet Potatoes with Pickled Shallots, Pistachios, and Ricotta Salata
Cracked-Wheat Porridge with Hen of the Woods Mushrooms and Turnip-Top Salsa
Endive Salad with Bee Pollen Vinaigrette
Celery Stewed in Olive Oil (Céleri Barigoule)
Mock Eel
Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo
Bibimbap
Cheddar Cheese Biscuits
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