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Pasta Salad with Heirloom Tomatoes and Pan-Roasted Zucchini
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Quinoa Salad with Pistachios and Cranberries
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Slow Cooker Fennel Braised with Artichoke
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Cannellini Beans with Braised Kale and Garlic Breadcrumbs
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Wild Rice Farro Corn Cakes
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Grilled Green Onions, Artichokes, and Asparagus with Salsa Romesco
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