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Swiss chard is a hearty winter substitute for spinach in this brunch classic. The Taleggio deliciously melts just slightly while the eggs cook.
The brown-butter base of this pasta sauce plays of the nutty-sweet flavors of traditional sheep’s milk Fiore Sardo PDO, while vermouth and golden raisins add zingy contrast.
Cheesy mashed potatoes crown this shepherd’s pie bursting with mushrooms and greens
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