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Fillets of Cod Cape Ann-Style

1 vote, 5.00 avg. rating (89% score)

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Stir-Fried Jicama and Celery with Red Bell Pepper

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Strips of jicama and slices of celery retain their crisp crunchiness when cooked briefly in an Oriental sauce.... View Recipe »

Pickled Jicama

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Offer this lively combination of jicama, onion, and red bell pepper as an appetizer or as an accompaniment... View Recipe »

Jerusalem Artichokes Sauteed in Butter

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Unpeeled slices of Jerusalem artichokes are tossed with butter and lemon and accented with fresh chives. View Recipe »

Jerusalem Artichoke Soup

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Thin strips of lightly cooked spinach add a vibrant note to this smooth, rich soup. View Recipe »

Chilies Rellenos

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Large green chilies are roasted and stuffed with a cheese-and-tomato filling. The stuffed peppers are then batter coated... View Recipe »

Chili Con Queso

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Chili Con Queso, which translates to "chili peppers with cheese," might best be described as a cheese fondue.... View Recipe »

Pasta Shells with Peas and Prosciutto

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Fresh peas are butter-steamed with lettuce and green onions, then tossed with prosciutto and pasta shells. Serve cold... View Recipe »

Peas Steamed in Lettuce

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The moisture released by the shredded lettuce gently steams sweet, young peas. View Recipe »

Risi e Bisi

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A classic Italian combination of spring peas and rice, Risi e Bisi is a blend of simple, fresh... View Recipe »

Stir-Fried Pea Pods with Water Chestnuts

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This vegetable side dish is an excellent partner for grilled shrimp. View Recipe »

Pea Pod Soup

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Pea pods simmered in chicken broth and then pureed create a velvety soup with a lively fresh-pea flavor. View Recipe »

Pea Pods Stuffed with Crabmeat

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Pea pods stuffed with chilled crabmeat make a refreshingly elegant appetizer. View Recipe »

Parsnip Cakes

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Parsnip cakes may be served with almost any meat, but they are particularly delicious with roast goose. View Recipe »

Glazed Orange-Scented Parsnips

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For a hardy root vegetable, parsnips have a remarkably tropical flavor, one that goes so beautifully with orange... View Recipe »

Parsnip and Apple Soup

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Tart grated apple contributes a pleasing flavor and texture to this creamy parsnip soup. View Recipe »

Rhubarb-and-Mango Compote

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Cold Asparagus Soup with Local Chevre

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Lisa Ekus-Saffer calls this recipe from chef/restaurateur Sandy D'Amato "Hatfield in the Spring" because of the area's renown... View Recipe »

Cumin- and Lemon-Scented Lamb Lollipops with Skordalia

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Chef and restarateur Deb Snow knows that rack of lamb is an indulgence, but she loves that it's... View Recipe »

Sugar-on-Snow Party Pancakes

1 vote, 5.00 avg. rating (89% score)

Not only are these fluffy pancakes delicious, they're also made with protein-rich ricotta cheese, which will give you... View Recipe »

Canadian Chop Suey

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This recipe came from my grandmother, she was from Cape Breton Nova Scotia. I named it Canadian style... View Recipe »

Minted Fruit Mold

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Use your favorite fruit in season. Refrigerated, the fruit mold will keep well for a day. View Recipe »

Vermont Butternut Squash Soup

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Maple syrup brings out the butternut flavor. View Recipe »

Raspberry Honey Cake With Raspberry Sauce

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If using a Bundt pan, bake at a lower temperature and for a longer time. Test for doneness... View Recipe »

Fettuccine With Mushrooms and Clove Pinks

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The flower petals in this Fettuccine With Mushrooms and Clove Pinks add color and spice. View Recipe »

Apples and Pork

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This can be made in a slow cooker; simply follow the directions for cooking pork. View Recipe »

Rosemary Chicken With Spinach

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Curried Apricot-and-Peppercorn Chutney

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