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• Rice noodles and savoy cabbage in caramelized onion broth; spiced root vegetables (beets,  turnips, carrots)
• Pinto beans and yellow and orange bell peppers with capers and mustard; roasted red and russet potatoes with collards and dill
• Zucchini, mushroom, sweet potato and carrot with tarragon and sunflower seeds; barley and kamut pilaf with red and orange bell pepper
• Red lentils with rutabaga and brown mustard seed; spiced brown rice with daikon radish