fresh spinach leaves tossed with tomato, red onion, gorgonzola cheese, and toasted pecans in a light white wine and tarragon dressing
smothered in carrots, celery, onions simmered in brown chicken broth
tomato based wine and butter sauce with a medley of peppers, onions, garlic and creole spices over coconut rice
cooked black beans combined with a medoly of fresh vegetables, spices and breads crumbs baked and seared
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