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Recipes
: First Courses
Edisto garlic shrimp
Ceviche with mango and cucumber water
Salt and sugar cured tomatoes with thyme and fried pistachios
Cauliflower tart with caramelized onions
Fennel, fresh pea and spinach salad
Orecchiette with pesto, peas and pancetta
Asparagus with sauce mousseline
Simple pan sautéed asparagus
Baked tomatoes filled with goat cheese, pine nuts and herbs
Herbed ricotta cheese tart topped with spring vegetables and an almond (gluten free) crust
Roasted Leeks
Seared Scallops with Orange-Ginger Sauce and Caramelized Fennel
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