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recipes for resilience | old ways for the new world | a modern handmade life
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Page 8
Main Dishes
COOK: How to Make Fresh Pasta from Scratch
COOK: Fresh Feta, Spring Greens, & Radish Vegetarian Tea Sandwiches
FORAGE: Wild Blewits & Braised Chicken Thighs, White Wine Cream Sauce, and Kale Orzo
COOK: Italian Sausage, Mushroom, and Parmesan Ravioli with Spicy Tomato Ragu
COOK: Wheat Pappardelle Pasta with Pork, Mushroom, and Black Olive Ragu and Sauteed Swiss Chard
COOK: Savory Crepes with Spinach, Artichoke Hearts & Jarlsberg
COOK/FORAGE: Parmesan Artichoke Tortellini with Lambsquarter and Black Pepper Pasta
CANNING: How To Can Swedish Meatballs
COOK: Venison Leberknödel – How to Make German Liver Dumplings
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