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Entrees
Chilled Corn Soup
Red Curry Pumpkin and Braised Pork
Bacon And White Bean Stew With Tortellini
N’Gina’s Gumbo
Farro Jambalaya Stuffed Acorn Squash
Plant-based Shepherd’s Pie with and Rainbow Chard
Creamy Mushroom Risotto with Yams and Brussels Sprouts
Roasted Pork Loin With Hard Cider Pear Chutney
Apple Baked Salmon with Maple Sage Butter
Cedar Plank Salmon, Garlic And Dill
Savory Black Bean Mushroom Burgers
Basic Frittata
Mushroom Mini-Frittata
The “V” Frittata
Grilled Fennel and Salmon Arugula Salad
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