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Spring 2016 Recipes
Texas Rye Punch
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Apricot and Curry Lamb Pastries
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Grilled Garlic Scape-Ricotta Toasts
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Watercress Soup with Roasted Beets and Goat Cheese
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Crispy Shallot-Topped Deviled Eggs
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Lemon Tarragon Shrimp and Orzo
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Strawberry and Goat Cheese Popovers
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Carrot Top Pesto
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Flank Steak with Carrot Top Pesto
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Braised Carrots
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