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The Plum Palate
Shallot
It’s how you go about it
Whidbey Island
On pause
Blanched collards with cilantro and Jaspée de Vendée squash
Two-kale salad with roasted turnips and acorn squash vinaigrette
Roasted golden carrots with ginger, lime and shallots
Garlic and tomato soup
Creamy celery soup
Creamy garden greens
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