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Instead of roasted Brussels sprouts, we wanted a light, bright, raw preparation that was just as delicious. Shredding the Brussels sprouts super-thin is key, and letting them sit in the dressing for at least 30 minutes softens them fully and seasons them deeply. To flavor the salad, we chose a… read more
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Brussels Sprout Salad with Smoked Gouda, Pecans, and Dried Cherries
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Triple Berry Pie with a Leaf & Vine Crust
