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Vegetarian
Orecchiette with Broccoli Rabe
Haricots Verts and Snow Peas Sautéed in Butter
Stuffed Jalapenos
Eastertide Artichoke Pies
Fresh Mushroom Cutlets with Mornay Sauce
Cream of Green Pea Soup
Aïoli with Young Vegetables
Crêpes Suzette
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Puffs with Porcini and Cheese Sauce
Fungi (Caribbean ‘Polenta’)
Scallions and Carrots
Mint Sauce
Zucchini Pie
Fried Fennel
Succotash
Fennel with Butter and Parmigiano-Reggiano
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