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Vegetarian
Salted Caramel Frosting
Glazed Carrots with Pistachios
Pomegranate Salsa
Cranberry Orange Bread
Cauliflower Poppers
Blueberry Fields Salad
Black Forest Bark
Goumi Berry Martini
Cardamom Pancakes with Rhubarb Cream and Raspberries
Pear Sonata
Pretty White Chocolate Covered Cherries
Snap Pea Soup with Mint and Lemon
Eggplant and Meyer Lemon Risotto
Gingerbread Truffles
Baked Ricotta Blintzes with Fresh Cherry Sauce
Roasted Cherry, Couscous and Brie Stuffed Poblano Peppers
Nutella Pastry Pockets
Avocado and Grapefruit Salad
Sweet Potatoes and Marshmallows
Baked Yams with Saffron Aioli
Pan Roasted Baby Artichokes
Mounds Layer Cake
Flatbread with Fiddlehead Ferns, Onion Scapes and Pecorino
Vegetable Spring Rolls with Peanut Dipping Sauce
Barley-Stuffed Peppers
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