Recipes

Grilled Apricot Parfait

2022-06-16T12:38:06+00:00June 16, 2022|

This a delicious dessert that only requires a grill.  The technique for grilling the fruit is important though, and requires patience:  if you do it wrong, the fruit will burn into charcoal.  You can also substitute peaches, or do both fruit. Cut 4 apricots in half and remove the pits. Clean the grill and then oil it.  Heat to high for 15 minutes. Place the apricots face down on the grill and turn the [MORE ...]

Zoodles with Arugula & Cherry Tomatoes

2022-06-08T17:42:42+00:00June 8, 2022|

Zucchini noodles are cooked with garlic, then tossed with an arugula-tomato salad Trim the ends off 1 lb. of Zucchini, then use a spiralizer or mandolin to cut them into long, thin noodles.  Toss in a colander with 1 T. salt, then let sit for 10 minutes on a plate or in the sink (to catch any drips). Meanwhile, wash and spin dry 4 C. arugula leaves. Remove the stems from 1 C. Cherry [MORE ...]

Shaved Vegetable Caesar

2022-05-18T18:09:05+00:00May 18, 2022|

Trim 2-3 Zucchini, then use a mandolin or vegetable peeler to shave them into long, paper-thin strips. Do the same with 2-3 Carrots. Toss the shaved vegetables with 1/2 t. salt and 2 T. lemon juice and let sit for 10 minutes. Meanwhile, separate the leaves of 1 head of Little Gem lettuce.  Soak them in a cold water bath, then rinse off the bases of each leaf.  Drain the dirty water and soak [MORE ...]

Lettuce Wraps with Tofu and Veggies

2022-05-04T17:46:29+00:00May 4, 2022|

Crush 12 oz of firm or very firm tofu into crumbles, then marinate with 1 T. soy sauce and 1 t. sesame oil (or hot chili oil if you prefer). Separate the leaves of 1 head of Red Butter lettuce.  Soak them in cold water, then rinse the bases to remove any stubborn silt.  Wash again, then spin dry and refrigerate for 15 minutes. Peel and then thinly slice fresh onion to make 1 [MORE ...]

Green Curry with Sweet potatoes and Peas

2022-04-20T16:59:26+00:00April 20, 2022|

This spicy Thai curry is nicely balanced by the sweet vegetables. You can use either Snap or Shelling peas for this recipe.  Add your favorite protein source to make a more filling dish. Separate the leaves from the stems of 2-3 Spring onions and set aside for later.  Remove any skin from the bulb and stem, then thinly slice them to make 2 C. Heat 1 T. coconut oil in a wok and add [MORE ...]

Arugula Salad with Garlicky Roasted Spring Vegetables

2022-04-06T18:00:51+00:00April 6, 2022|

Potatoes and Asparagus have different cooking times in the oven, so they are separately roasted and then tossed with arugula in this warm salad. Heat the oven to 400. Soak 1/2 lb. of arugula in a cool water bath, then drain and spin dry. Chop 1 stem of green garlic, white and green parts both. Scrub 1 lb. of potatoes and then cut into 2" by 1/2" pieces ("fries").  Toss with 1 T. olive [MORE ...]

Lemon Risotto with Asparagus, Chard and Spring Onions

2022-03-30T16:22:34+00:00March 30, 2022|

This is a very simple risotto that gets topped with quickly sauteed or stir-fried vegetables. For the risotto: Bring 6 C. of vegetable or mushroom broth to a simmer. Clean and chop 3-4 Spring onions. Separate the greens from the white parts. In a separate saucepan, toast 1 C. arborio rice in 2 T. olive oil over medium-low heat until translucent. Add 1/2 C. white wine or broth and stir until it is absorbed. [MORE ...]

Beet Brownies

2022-03-23T18:01:21+00:00March 23, 2022|

The cooked beets add moisture and color to the brownies while also dramatically increasing their nutritional content.  Still plenty of calories though. Puree peeled, cooked beets to make 1 C. Melt 1 C. of salted butter.  Add 3/4 C. unsweetened cocoa powder and 1 1/4 C. granulated sugar to combine. Meanwhile, beat 2 eggs with a hand or stationary blender for 2 minutes, until frothy. Combine the eggs with the butter/flour mixture and stir [MORE ...]

Irish Potatoes and Cabbage with Leeks (Colcannon)

2022-03-16T17:25:56+00:00March 16, 2022|

I grew up eating my Irish-born grandmother's corned beef and cabbage, and must confess that I am not a fan of either the meat or the mushy cabbage.  For me, this is a better alternative for St. Patrick's Day and it's vegetarian to boot.  This is dish can be called "homey" or "comfort food", but can easily be jazzed up serving it with something completely non-Irish like salsa or tabasco sauce. Scrub 2 lbs. [MORE ...]

Spaghetti Squash Salad

2022-03-09T17:37:18+00:00March 9, 2022|

This is an Asian-style pasta salad made with spaghetti squash instead of noodles. Cut one Spaghetti squash in half around it's "waist".  Bake at 400 degrees until the squash can easily pierced with a fork. Remove from the oven and allow to cool. Mince Spring Onions (whites and greens) to make 1 C.  Toss with the juice of 1/2 lemon and allow to steep. Use a fork to remove the cooked squash from the [MORE ...]

Vegetarian Bubble ‘n Squeak

2022-03-02T19:06:29+00:00March 2, 2022|

A vegetarian, oven-based version of the traditional Irish recipe of potatoes and kale with lots of sharp cheddar.  The "squeak" in this case comes from the sound the kale leaves make when you're preparing them, and the "bubble" comes from the cheese. Heat the oven to 400. Wash and dice 2 lbs. of potatoes (preferably red, but yellow are fine too). Toss the potatoes in a large cast iron skillet with 1/2 t. salt [MORE ...]

White Bean Stew with Charred Broccoli

2022-02-16T18:11:23+00:00February 16, 2022|

This is a quick weeknight recipe that relies on the charred goodness of the roasted broccoli add flavor to the tomato-white bean combo. Preheat the oven to 400. Separate the stems and florets of 1 bunch of Broccoli.  Cut the florets into small pieces.  Peel the stems and then cut into strips. Trim, clean and slice 1 leek.  Toss with the broccoli in a bowl with 2 T. olive oil and 1/4 t. salt.  [MORE ...]

Sesame-Soy Chard Salad

2022-02-02T19:23:32+00:00February 2, 2022|

The chard is sauteed first, then dressed with a soy-sesame sauce.  You can serve this salad warm or cold. Remove the stems from 1 bunch of Chard and wash them.  Trim off the ends on each side and then finely chop the stems to make 1 C.  Discard the rest. Soak and drain the chard leaves, then shake them dry -- you want them a little wet.  Roughly chop. Finely minced 3-4 cloves of [MORE ...]

Kale Salad with Walnuts and Butternut

2022-01-26T18:27:55+00:00January 26, 2022|

This raw kale salad uses Lemon Juice to "marinate" or "cook" the leaves to tenderize them while infusing them with more flavor. The butternut is diced and roasted to make crunchy and tender "croutons". Make a dressing with the juice of 1 lemon and an equal amount  of olive oil.  Whisk in 1/2 t. salt.  Press 1 large peeled clove of garlic and add to the marinade.  Allow to sit for 10-15 minutes. Cut [MORE ...]

Chard Puttanesca

2022-01-19T17:27:53+00:00January 19, 2022|

This recipe features the same intense flavors as its pasta-sauce cousin:  garlic, olives and/or capers, and anchovies.  Miso paste would be an appropriate vegan substitute for the anchovies.  Chard stems are edible and sweet, with a texture like celery.  I don't always include them when I cook chard, but in this recipe they soak up the other flavors and make the whole  dish better. Rinse and shake dry 1 bunch of Chard.  Separate the [MORE ...]

Parsnip-Leek Bread Pudding

2021-12-21T18:48:27+00:00December 21, 2021|

This savory vegetarian bread pudding is a nice alternative (or addition to) stuffing.  Recipe is from Martha Stewart. Peel  and trim 1 lb. parsnips.  Parboil until they are tender then cool under water.  Slice in half and remove the cores if they are woody (not easily pierced with a knife).  Chop into cubes. Trim, clean and dice 1 large or 2 small Leeks. Trim and dice 3 stalks of celery. Wash and trim 1/2 [MORE ...]

Roasted Fingerlings and Carrots with Chimichurri

2021-12-15T18:58:13+00:00December 15, 2021|

The cilantro-based Chimichurri adds a lively kick to this simple but delicious recipe. Heat the oven to 425. Rinse 1 lb. of Fingerling Potatoes and slice in half lengthwise. Rinse an equal amount of carrots and then cut so that they are more or less the same size as the potatoes. Toss the vegetables with 3 T. olive oil and salt and pepper generously. Arrange in a single layer on a baking sheet and [MORE ...]

Kale Salad with Delicata “Croutons” and Radish

2021-12-08T18:09:31+00:00December 8, 2021|

This is really just a variation on a recipe I've posted before.  Roasted Delicata makes a healthier version of croutons while the purple starburst of the KN-Bravo radishes contrasts beautifully with the dark green Kale leaves and adds another texture. Slice 1 Delicata Squash in half lengthwise, then scoop out the seeds.  You can discard them or wash them, dry them, roast them and use as an additional salad topping.  Dice the entire squash [MORE ...]

Meyer Lemon Vinagrette

2021-12-01T18:45:52+00:00December 1, 2021|

This simple dressing will turn just about anything into a tasty salad, even a single ingredient like julienned carrots or steamed broccoli. Zest 1 meyer lemon, then juice it.  Juice another 3 lemons. Peel and mince 1 clove of garlic.  Add it to the lemon juice and zest and let sit for 5 minutes. Add 1 tsp. grainy mustard and 1/2 C. olive oil. Shake vigorously, then taste and season with salt and pepper.  [MORE ...]

Mashed Parsnips & Potatoes with Roasted Leeks

2021-11-23T18:53:34+00:00November 23, 2021|

You can simply boil the leeks with either of the vegetables, but roasting them adds lots of flavor, especially if you deglaze the pan with lemon juice. Heat a pot of salted water to a boil. Heat the oven to 425 degrees. Peel 1 lb. parsnips and boil, whole, until easily pierced with a knife.  Remove from the water and rinse to cool. Peel 2 lbs. of potatoes (or leave unpeeled) and add to [MORE ...]

Butternut-Date Pudding Cakes

2021-11-17T17:53:06+00:00November 17, 2021|

There's a Butternut Squash in your boxes today, and Thanksgiving is right around the corner.  You could make a pumpkin pie, but why not try something a little different?  This has all the flavor of the classic desert,  but with a very different spin.  You can make these in individual ramekins for a nice presentation, or in a traditional flat-sided pie pan.  This recipe is from the New York Times. Up to 3 days [MORE ...]

Fennel-Butternut Gratin with Lemon

2021-11-17T17:46:55+00:00November 17, 2021|

If you're not a huge Fennel fan, this recipe may help.  Caramelizing it on the bottom of a gratin mellows the anise flavor while bringing out the sweetness and giving it a wonderfully unique texture. To prepare the fennel, cut the tough base off the bottom of 1 Fennel bulb.  Trim the stalks off at the top of the bulb.  (The stalks are not edible but they make a nice addition to a homemade [MORE ...]

Green Bean-Tofu Stir Fry with Marinated Cabbage

2021-11-10T19:33:23+00:00November 10, 2021|

This stir-fry adds finely shredded, marinated raw cabbage after the cooking is finished.  If you prefer your cabbage cooked, feel free to add it to the wok while stir-frying.  This is a fast, filing and tasty meal. Crumble 12 oz. extra firm tofu and then drizzle with 1 T. soy sauce and 1 t. sesame oil or hot sesame oil. Trim 1/2 lb. green beans and cut into 1-2" pieces. Peel and mince 3 [MORE ...]

Lemony Potato-Leek-White Bean Soup

2021-11-03T17:45:36+00:00November 3, 2021|

Potato Leek soup is a cozy winter-time standard.  This recipe adds a few bells and whistles: roasted garlic, creamy white beans and zingy lemon juice and zest.  To give it some spice, you can add some fresh jalapeno or Poblano chile. Heat the oven to 400.  Cut the top off 1 head of garlic and wrap in a piece of foil.  Optional: Wrap 1 Jalapeno or Poblano chile in a piece of foil as [MORE ...]

Kale-Romaine Salad with Roasted Delicata

2021-10-27T17:35:28+00:00October 27, 2021|

Roasted Delicata Squash serves as a healthier version of croutons in this recipe, which includes a vegan dressing that stands in for Caesar, but you can just use a regular Caesar if you like. Slice 2 small or 1 Large Delicata squash (or do more and have some extra for snacking) in half lengthwise and scrape out the seeds and pulp.  You can clean the pulp off the seeds and roast them if you [MORE ...]

To-fajitas

2021-10-13T17:49:30+00:00October 13, 2021|

Yep, Fajitas made with Tofu.  The vegetables in your boxes right now, especially peppers, onions and green beans, are the perfect combo for making Fajitas.  This vegetarian recipe uses tofu as the protein, but you can use whatever you like. Make the fajita seasoning:  In a small bowl, combine 4 t. chile powder, 2 t. paprika or smoked paprika, 2 t. cumin, 1 t. onion power, 1 t. garlic powder, 1 t. salt, and [MORE ...]

Cabbage Som Tum

2021-10-06T17:35:37+00:00October 6, 2021|

Som Tum is a classic Thai salad made with unripe Papaya.  This recipe uses cabbage, which has a similar texture but which absorbs the flavor of the dressing more readily.  This is a non-spicy version, but you can add fresh hot peppers to taste if you like. Bring a small pot of water to a boil.  Trim 1 C. green beans and add to the water when it boils.  As soon as the water [MORE ...]

Caponata Salad

2021-09-22T17:48:19+00:00September 22, 2021|

Caponata is traditionally a saucy relish made by cooking eggplant, tomatoes and other vegetables and served with bread or pasta. This recipe turns it into a salad with similar flavors -- salty, sweet, tangy -- but more interesting textures. Cut eggplant in 1/2" thick rounds.  On a small plate, whisk together 1 T. each olive oil and soy sauce.   Coat both sides of each slice with the mixture. Arrange the eggplant in a single [MORE ...]

Oven Roasted Green Bean and Potato Curry

2021-09-15T17:50:52+00:00September 15, 2021|

This dish is traditionally cooked on the stovetop, but in this recipe you move it into the oven. Using a sheetpan will mean less stirring but you can also use a large cast iron skillet. Trim 1/2 lb. Green Beans and cut into 2" pieces. Dice 1 lb. potatoes into small cubes -- this is important to ensure the potatoes get fully cooked without the beans getting overcooked. In a large bowl, combine 3 [MORE ...]

Refrigerator Dill Pickles

2021-09-08T18:06:54+00:00September 8, 2021|

Painted Serpent Cukes work great in this recipe.  No sterilizing is necessary to make these pickles, although as their name implies, they will need to be refrigerated. You can add or subtract spices to your preference but make sure to use plenty of garlic. Also make sure to cook the brine in a stainless steel or coated pot that won't react with the acid in the vinegar.  This makes 2 quarts. In a small, [MORE ...]

Roasted Green Bean & Tomato Salad

2021-09-01T18:21:20+00:00September 1, 2021|

This is a dead-easy salad to make that is somehow still not a household staple.  The juices from the tomatoes, combined with the olive oil used in the cooking, provide most of the dressing you need.  You will likely find yourself mopping up any leftover juices with a piece of toast. Trim 1/2 lb. of Green Beans and cut into 1-2" pieces.  Transfer to a large cast iron skillet and drizzle with 2 T. [MORE ...]

Babanoush (Roasted Eggplant Dip)

2021-08-25T18:16:28+00:00August 25, 2021|

This classic Middle-Eastern dip is lighter and smokier than it's cousin Hummus, but is simple and quick to prepare.  And it's one of the few recipes I know of where overcooking the vegetables makes it better.  You can roast the eggplant ahead of time and then make the dip within 2-3 days. Roast 1 lb. whole eggplants in an oven at 350 on a baking sheet, or directly on a grill set to medium.  [MORE ...]

Beet Salad with Feta & Pickled Red Onions

2021-08-18T17:42:38+00:00August 18, 2021|

This recipe features beets roasted in slices, which gives them a meatier, chewier texture.  If you prefer beets soft and velvety, you can just steam or boil them first and then peel and slice. Scrub 1 lb. of Beets.  Cut into 1/4" thick rounds (no need to peel) and then arrange on a well-oiled baking sheet. Sprinkle with salt and pepper.  Roast the beets at 350 degrees until they are lightly browned on the [MORE ...]

Falafel Salad with Tahini Dressing

2021-08-11T18:23:02+00:00August 11, 2021|

I love falafel but as a sandwich in a pita it tends to get very messy very quickly. This recipe keeps the mess contained and lets you really load up on the delicious tahini dressing. I don't use boxed "dry mixes" often, but some of the organic falafel mixes are really tasty and easy to prepare. Mix together 2 C. Falafel mix with 3/4 C. water and let sit for 45 minutes. Make the Dressing [MORE ...]

Teriyaki Veggie Kabobs with Tofu

2021-08-04T16:59:10+00:00August 4, 2021|

This vegan recipe makes grilling vegetables easy. Assembling them is a bit of work, but can be done in advance or as a fun kid activity (just make sure the skewers aren't too sharp). The longer you marinate the skewers, the more flavorful they will be.  You will need 8 or more skewers to make this recipe. In a small bowl, combine 1/2 C. tamari soy sauce, 2 t. sesame oil, 1 t. black [MORE ...]

Panzanella with Grilled Zucchini

2021-07-21T18:13:12+00:00July 21, 2021|

There are few better ways to use a bunch of juicy, ripe summer tomatoes than this Italian salad using toasted bread to soak up delicious juices.  In addition to the dried bread, this recipe includes grilled zucchini which will also soak up the tomato juices.  You can also add things like olives, sliced cucumbers, or fresh mozarella. Heat the oven to 300.  Heat the grill. Cut a crusty loaf of bread into bite-size cubes [MORE ...]

Silky Zucchini Soup

2021-07-14T17:18:29+00:00July 14, 2021|

This summer soup recipe is for subscribers who live where it's cold and foggy.  Zucchini is a much more versatile vegetable than many people give it credit for.  This recipe uses it to achieve a creamy consistency, without any cream. Trim 1 lb. of zucchini.  Slice them in half lengthwise, then cut in 1/4" thick half rounds. Finely chop 1 onion to make 1 C.  Mince 1 clove of garlic. Core 1 medium sized [MORE ...]

Chile-Lime Hummus with Roasted Corn

2021-07-07T17:51:43+00:00July 7, 2021|

Hummus is a great accompaniment to many of our summer crops, including tomatoes and cucumbers.  But, it can be a little dry and dense.  This recipe combines Cannellini beans with roasted corn and lime aoili to make a lighter version with a kick.  If you don't have a grill you can saute the corn kernels in a little oil before blending. Soak 3 ears of corn (in their husks) in a basin of water [MORE ...]

Watermelon Salad with Roasted Corn & Peaches

2021-06-30T16:14:15+00:00June 30, 2021|

About as close to a desert salad as you will find, this recipe adds red onion and spicy arugula to contrast the sweetness of the other ingredients.  In the recipe, the corn is roasted but you can also use it raw. Remove the tassels from 2 ears of corn as well as any hanging leaves.  Soak for 10 minutes in water. Thinly slice red onion to make 1/2 C.  Marinate the onions in 3 [MORE ...]

Capre-Ze Salad

2021-06-23T17:55:01+00:00June 23, 2021|

This is a Tomato-fresh mozarella salad with thinly sliced, marinated and grilled zucchini.  Grilling the zucchini in very thin strips increases the amount of surface area, which prevents the squash from steaming inside and getting mushy.  When it is done cooking, the texture is both crisp and tender -- balancing out the softness of the tomatoes and cheese.  You may be surprised how long the zucchini takes to cook. Use a mandolin or very [MORE ...]

Pad T-Zhai (Vegan)

2021-06-16T18:00:57+00:00June 16, 2021|

Zucchini noodles made with a spiralizer, mandolin, or just a sharp knife are "Zoodles" -- the most exciting thing that has happened to summer squash...ever.  Turning Zucchini or other summer squash into noodles and then salting them to remove the water means they don't get mushy when you cook them -- however that may be.  Every Zoodle recipe I include in the newsletter has a Z in it where it shouldn't, and you can [MORE ...]

Apricot-Almond Butter Parfait

2021-06-09T16:02:47+00:00June 9, 2021|

The smoky tartness of the Apricots pairs perfectly with the sweet Vanilla ice cream and the rich nuttiness of the almond butter.  You can grill the apricots or roast them in the oven. Heat a grill or oven to 400. Cut 1 lb. of apricots in halves and remove the pits.  Place the fruit cut-side up on a grilling pan (or sheet pan in the oven). Cook the fruit until the skins begin to [MORE ...]

Green Bean-Cherry Tomato Salad with “Goat Ranch” dressing

2021-06-02T17:16:08+00:00June 2, 2021|

Summer is the time for "composed salads" made with a combination of lightly cooked and raw veggies.  In this salad, parboiled green beans are combined with cucumbers and cherry tomatoes and then tossed with a garlicky goat cheese dressing. Remove chevre cheese from the fridge and allow to warm to room temperature.  You want the cheese to be completely soft. Cut 1 C. cherry tomatoes in half or the larger ones in quarters.  Toss [MORE ...]

Sauteed Potatoes and Zucchini

2021-05-26T17:51:12+00:00May 26, 2021|

Spuds and Zukes pair nicely together when cooked given their complementary textures.  The only problem is their different cooking times.  You can solve that by parboiling the potatoes first.  And salting zucchini before cooking will keep it from turning into mush.  You can optionally add Spinach, Kale or Arugula to this recipe following the instructions  below. Wash 4-6 new potatoes.  Bring a pot of salted water to a boil.  Drop the spuds in the [MORE ...]

Potato Salad with Olives and Arugula

2021-05-19T14:47:16+00:00May 19, 2021|

This lightly creamy salad highlights the delicate flavor of the New Potatoes. Bring a medium-sized pot of salted water to a boil. Wash 6 C. of Arugula leaves and spin dry.  Refrigerate until the potatoes are ready. Peel and thinly slice 1 onion to make 1/2 C.  Toss with 6 T. lemon juice in a bowl. Rinse 1 lb. of New Potatoes and drop into the water.  When the water returns to a boil, lower [MORE ...]

Roasted Gold Beets with Mandarin Vinagrette

2021-05-12T16:14:01+00:00May 12, 2021|

Make these beets in advance and then toss with lettuce, extra vinagrette, and goat cheese to make a tasty salad. Trim the top ends of 2-3 Gold Beets then scrub well (no need to peel).  Place in a shallow baking dish.  Combine 2 T. olive oil and 1/4 C. water then pour over the beets. Bake until you can easily pierce with a knife.  Remove from the oven and allow to cool. Meanwhile, make [MORE ...]

Shaved Asparagus Pasta

2021-05-05T17:25:10+00:00May 5, 2021|

Asparagus season is drawing to a close.  If you haven't prepared a shaved Asparagus dish yet this season, maybe now is the time.  This is a quick and easy pasta recipe with just a few ingredients.  If you have more time and want to do something other than pasta, this preparation also works well for risotto. Bring a large pot of salted water to boil and cook 6 ounces of thin spaghetti noodles until [MORE ...]

Japchae Noodle Stir-Fry with Spring Vegetables

2021-04-28T17:17:45+00:00April 28, 2021|

CSA Manager Eric Yuke got me some goodies from his favorite Asian foods store this weekend:  Japchae Sweet Potato Noodles and Gochujang Chile Paste.  The naturally gluten-free noodles have a unique texture and flavor that combines perfectly with the bright flavors of spring produce.  They are also fast to prepare, meaning this whole meal can be prepared in half an hour or less. Bring a pot of water to a boil, then add 1/2 [MORE ...]

Garlicky Fried Polenta with Spring Veggies

2021-04-21T16:37:49+00:00April 21, 2021|

Polenta and Spring Vegetables are a great combo.  This is a variation on the theme where the polenta is first cooked, then shaped into cubes and fried.  Cook it ahead of time and refrigerate for an hour or overnight.  Alternately, you can use leftover polenta from another meal. Cook the polenta:  In a medium-sized heavy-bottom pot, saute 1 C. thinly sliced green garlic leaves in 2 T. butter or olive oil until soft.  Add [MORE ...]

Spring Vegetable-Mushroom Quesadillas

2021-04-14T16:42:05+00:00April 14, 2021|

There are all kinds of fun gourmet mushrooms available right now in stores and at farmers markets.  Lately I've been combining asparagus, spring onions, peas and spinach with Trumpet Mushrooms in stir fries and sautes.  The Trumpets have a nice meaty texture and great flavor, without the additional water that many mushrooms produce when cooked.  This makes a good choice for quesadillas or tacos, which can get soggy if the filling has too much [MORE ...]

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