Category: Vegetarian

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Black Bean Medallion with Red Pepper Coulis and Shallot Confit

Recipe courtesy of Morgan Heneghan, CCC, Sous Chef, Royal Oaks Country Club, Houston, Texas...

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Sous-Vide Herb Butter Leeks

Recipe courtesy of Josh Becker, Executive Chef, Cherry Creek Country Club, Denver, Colo....

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Curly Spinach & Red Quinoa Bowl

Recipe courtesy of Timothy Rios, CEC, AAC, HGT, Executive Chef, Knollwood Club, Lake Forest, Ill....

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