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Seasonal Cooking

Cornmeal Shortbread with Herbs and Honey

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Chard Pesto

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Coq au Riesling

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Upside Down Plum Cake

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Beans and Greens

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Herb Butter

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Roast Chicken, Potatoes & Dandelion Greens

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Maple Mustard Pork Tenderloin

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Leek, Spring Herb and Cheese Soufflé Casserole

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Crusted Chèvre with Watercress Aioli

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Carrot Ribbons with Sorrel Pesto and Crumbled Goat Cheese

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Shaved Fennel Salad with Cayuga Blue, Dried Cranberries and Walnuts

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Edible Finger Lakes is published four times a year. Please support our efforts by subscribing to the magazine. $20 for four issues (1-year) and $30 for 8 issues (2-years). 

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