VICHYSSOISE WITH CAVIAR CREAM
BEETS, CARROTS AND CHEVRE
PAN-GRILLED PEPPERS
MEDITERRANEAN BUFFET: PART I: GAMBAS AL AJILLO
PORK CHOPS WITH FENNEL, ORANGE AND ONIONS
PASTA WITH GUANCIALE
CREAMY SHRIMP WITH SAFFRON RICE
PEAS, PEAS, PEAS
SAUSAGE, SPINACH AND WHITE BEANS
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