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Mary Ellen Carroll
Light and Creamy Oyster Chowder with Salsify
Tangy Swiss Chard with Slivered Carrots
Balsamic-Glazed Red Onions
Pan-Fried Snapper with Buttery Parsnip Puree
Potato-Smoked Salmon Crostini
Butternut Squash Risotto with Crispy Pancetta
Cremini Mushroom and Fennel Salad with Truffle Oil
Lemon-Poppy Polenta Cookie and Huckleberry Sorbet Sandwiches