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Grilled Flat Iron Steak Salad with Red Pepper Dressing
Crab Cakes with Lemon Aioli
Rosemary Shortbread Cookies
Fig and Honey Cake with Cream Cheese Frosting
Roasted Rib Eye with Port-Braised Figs, Brussels Sprouts, and Polenta
Fig and Morel Mushroom Fettuccine
Two-Cheese and Fig Toasts
Blackberry and Blueberry Puff Pastry with Frangipane and Vanilla Ice Cream
Branzino with a Beurre Blanc Sauce over Rice Pilaf with Spring Peas and Shallots
Arugula and Burrata with Pomegranates and Toasted Almonds
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