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April 2013 Exercise Elizabeth Buckingham, Teaching Chef, Kitchen Table Cooking School, Greenwood Village, CO

 

SpringSalad

 

Composed salad of baby spinach, wild arugula, baby bok choy, garlic scapes, spring peas, fennel coins, chives and heirloom micro lettuces, finished with a soft egg

 

 

 

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Tasting the World Vol. 2 by Tafelstern

 

 

 

 

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