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Artichokes with Roasted Garlic-Wine Dip
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Dill and Beet-Cured Salmon with Cucumber Salad
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Nectarine and Radish Salsa
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Fig, Prosciutto, and Gorgonzola Salad
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Chilled Avocado Soup with Seared Chipotle Shrimp
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Four-Herb Green Goddess Dressing
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Grilled Peaches over Arugula with Goat Cheese and Prosciutto
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Grilled Pepper Poppers
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Heirloom Tomato and Avocado Stack
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Fire-Seared Antipasto Platter
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Peach and Brie Quesadillas with Lime-Honey Dipping Sauce
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Stuffed Squash Blossom Bruschetta
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