Ingredient: red onions

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Coriander-Seared Chilean Seabass with Vidalia Onion Soubise, Tabbouleh Cous Cous, Chive Oil, Tangerine-Infused Local Carrot and Micro Radish Salad

Recipe courtesy of Devin Brunelli, Chef de Cuisine, Forsyth CC, Winston-Salem, N.C.
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Falafel

Recipe submitted by Victor Alvarez, Executive Chef, L'Hirondelle Club of Ruxton (Md.)...

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