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Monday Aug 17

Fettuccine in a Vegan Sweet Corn Cream Sauce with Kale and Basil

Pesto Roasted Vegetable and Tofu Ratatouille, Lemon Dill Cucumber Salad with Vermont Feta

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None 2 Servings 4 Servings

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Butternut Squash Posole (Mexican Stew with Hominy)

Cucumber and Avocado Salsa, Maple Cornbread

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None 2 Servings 4 Servings

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