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Massaged Kale Salad with Shaved Pecorino, Lemon, Olive Oil, Garlic and Topped with Crispy Kale and Toasted Buttered Breadcrumbs

Herb Crusted Breast of Chicken “Hunter Style” with Mushrooms and Tomatoes

Creamy Polenta Topped with Pine Nuts and Gorgonzola

Roasted Broccoli with Chilies, Shaved Garlic and Olive Oil

Eggplant Involtini Stuffed with Cannellini Beans, Fennel, Spinach and Onions