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Le Creuset Honey

Fruit & Vegetable

Yukon Gold Potato Salad

by Stephanie Piché, Caterer

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Insalata di Olive Verdi Schiacciate - Crushed Green Olive Salad

by Academia Barilla, adapted by the Sur La Table kitchen

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Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

by Sur La Table & Andrews McMeel Publishing

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Papaya Salad (Som Tam)

Tested and perfected in the Sur la Table kitchen

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Sous Vide Rosemary-Infused Apple and Lemon Fennel Salad with Gorgonzola

Tested and perfected in the Sur la Table kitchen

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Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

by Sur La Table & Andrews McMeel Publishing

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Frisee and Apple Salad with Champagne Vinaigrette

Tested and perfected in the Sur la Table kitchen

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Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Tested and perfected in the Sur la Table kitchen

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Asparagus Salad with Piquillo Peppers and Capers

Tested and perfected in the Sur la Table kitchen

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Farro, Kale and Sweet Potato Salad with Pomegranate Seeds

Tested and perfected in the Sur la Table kitchen

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Tested and perfected in the Sur la Table kitchen

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Southwestern Zoodle Salad with Chipotle-Lime Dressing.

Tested and perfected in the Sur la Table kitchen

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Pear and Arugula Salad with Pomegranate Vinaigrette

Tested and perfected in the Sur la Table kitchen

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Greenbeans with Bulgur and Cranberries

Tested and perfected in the Sur la Table kitchen

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Roasted Squash and Kale Salad with Pomegranates

Tested and perfected in the Sur la Table kitchen

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