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Cooked Recipes
Beet and Greens Pasta
By Carrie Floyd, from the Culinate Kitchen collection
The color of this pasta is intriguing, but the taste is what makes us return to it again and again.
Bitter Greens, Artichokes, and Shallots with Poppy Seeds
From the book Turquoise by Greg Malouf and Lucy Malouf
Radish Sandwiches
From the book Local Flavors by Deborah Madison
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