John Pleshette Meal of the Week
John Pleshette Meal of the Week
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Page 12
CHINESE-JEWISH CHICKEN SALAD
STEAMED CAULIFLOWER WITH MUSTARD VINAIGRETTE
SWORDFISH WITH PRESERVED LEMON AND CAPERS
STONE FRUIT SALAD
BLACK SEA BASS WITH SAFFRON, LEEKS AND FENNEL
BUCATINI, PEAS AND PROSCIUTTO
ROASTED PORK AND VEGETABLES
BLACK COD WITH TREVISO
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