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• Black-eyed peas with thyme and green cabbage; Israeli couscous with red cabbage and capers
• Toor dal with caraway and kale; sticky rice with carrot and sesame
• Tofu, broccoli, kohlrabi and zucchini ‘skillet’; yellow and russet potatoes with roasted celery root in gravy
• Spiced beet and butternut squash; barley and faro (wheat) with braised bok choi