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Spring
Split Yellow Lentil Soup
Berry Beet Smoothie with Basil
Chai Spiced Scones, Cinnamon Glaze
Roasted Beet Shawarma Bowl, Quinoa, Garbanzo Pilaf, Za’atar Carrots, Yogurt Tahini Sauce
Almond Apricot Quinoa Muffins
Tuna Pita Pockets with Dill Vinaigrette
Grilled Arctic Char with Shishito Cucumber Salad and Charred Tomato Vinaigrette
Summer Squash, Eggplant, Quinoa, Farro “Meatballs”
Grilled Eggplant Tarts with Tomato and Feta
Carrots with Rosemary, Garlic & Olive Oil
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