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Roasted Acorn Squash Tart with Broccoli Rabe and Proscuitto Cracklings

This is from one of the classes I taught at Atrezzi Cooking School in Portsmouth, NH. Click the underscore to see the full class notes.

Mixed Baby Lettuces  with Crispy Shallots and Tarragon Vinaigrette

 

Baby Spinach Salad with Grilled Asparagus, Shredded Asiago and Yellow Pepper Brunoise

 

Toasted Rye Crostini with Olive Tapenade, Dijon Mustard and Wild Mushroom Confit