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Sautéed Squash and Purple Cabbage
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Sautéed Yellow Pear Tomatoes with Arugula Pesto and Feta
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Sautéed Zucchini and Tomatoes
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Sauteed Artichoke Hearts in Parsley-Lemon Sauce
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Sauteed Artichokes and Fava Beans
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Savory Bread Pudding with Spring Vegetables and Herbs
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Savory Bread Pudding with Wild Mushrooms and Bacon
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Scalloped Potato Gratin
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Seared Tomatoes with Arugula Pesto and Feta
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Seasonal Coleslaw
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Sesame Bok Choy
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Shaved Asparagus Salad
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Shaved Brussels Sprouts with Caramelized Shallots and Currants
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Shaved Carrot Salad with Candied Pecans
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Shaved Rainbow Carrots with Parsley
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Shaved Zucchini Salad with Almonds and Asiago
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Shredded Brussels Sprouts Salad with Bacon and Balsamic
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Simmered Kabocha Squash (Kabocha no Nimono)
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Slow-Cooker Artichokes with Chard and Tomatoes
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Slow-Cooker Black Lentil Dal
Williams Sonoma Home
Pottery Barn
Pottery Barn Teen
Pottery Barn Kids
West Elm
Rejuvenation
Mark & Graham
GreenRow