The new recipe is Roasted Romaine with Pine Nut Vinaigrette from the October 2013 Food and Wine. Yum! Another 5! Served with leftover "Ode to Zuni" Roast Chicken with Fennel Panzanella from the same issue, which is still a 5. And fresh tomatoes.
Wine: Stags Leap 2012 Viognier
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