Here is an elegant meal or appetizer, that takes not more than minutes to whip up. Warm, rich and creamy, it is a great recipe to keep in mind for winter holidays. Serve it with crusty bread for soaking up the outrageously good sauce left behind, or serve the whole thing over pasta for a more substantial dish.
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Here's a great little dish using those irresistable watermelon radishes and microgreens now growing at a farmers' market near you. Ready in under a half hour, this would be a deceptively easy, super impressive first course for a local-chic dinner soiree. Or triple the scallops, and pair it with cool buckwheat soba noodles dressed with sesame vinaigrette and sprinkled with additional microgreens for a light and springy main course. Either way it uses some of the best items our farmers are offering up at this moment. And after months and months of braised root vegetables, some very welcome fresh leafy crunchy variety.
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