Sauteed Haricots Verts with Red Bell Pepper and Lemon from the December 2016 Cooking Light-excellent, it gets a 5. Served with another reprise of the Lemon and Prosciutto Stuffed Pork Loin Roast with Broccolini, and Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping.
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