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Butternut Squash Soup with Chipotle Crema

Field Greens with Oranges, Avocados and Plantain Chips in a Creamy Cilantro Vinaigrette

Chiles Rellenos with Shrimp, Rice and Goat Cheese in Walnut Sauce

Mexican Grits Souffle with Cumin, Monterey Jack and Caramelized Onions

Crab Dip with Coarse Ground Mustard

 

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20071112ISSUE > 2007-11/12 COOKING

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