Ingredient: french breakfast radish

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Corn and Kale Empanada with Charred Honeynut Squash

Recipe courtesy of Maxwell Shteyman, CCM, CEC, Executive Chef, Montclair Golf Club (West Orange, N.J.)...

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Dill and Fennel Olive Oil Cracker

Recipe courtesy of Jack Wagner, Executive Sous Chef, Brentwood Country Club (Los Angeles)...

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