Garlicky cheesy kale artichoke dip;
Collards wrapped salmon;
Swiss chard boules stuffed with lemon faro and shrimp risotto;
Broccoli rabe arugula pesto, pistachios and marscapone with orchiette pasta;
Bok choy with snap peas, blackberries and Basil dressing;
Lemon matcha Marble pound cake
with Chef Mary Kravec
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