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Balsamic Peach Salad with Chicken and Crispy Prosciutto

October 2018 Book Bag

Peach Upside-Down Cake

Grilled Eggplant, Roasted Tomatoes and Burrata with Garlic-Herb Breadcrumbs

Fig Jam and Beet Mimosas

Tomato Toast with Chives and Sesame Seeds

Garlic Confit

On Sundays We Brunch: Series 7