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Adapted from Sara Forte’s cookbook, Bowl + Spoon.
Adapted from Jessica Murnane’s gorgeous and inspiring cookbook One Part Plant.
Adapted from Smitten Kitchen Everyday: Triumphant and Unfussy New Favourites by Deb Perelman.
This recipe is inspired by our Sundog Supper 4 pack – featuring our Garlic Infused EVOO, Traditional 18-year Aged Dark Balsamic Vinegar, Lemon Infused EVOO, and Cranberry Pear White Balsamic Vinegar (originally Plum).
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