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    4 Recipes

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    This salad is a Northwest-style combination of fresh greens and Pacific Rim flavors. From "Fresh from Dover Canyon"

    Recipe #91149

    This dish is a favorite among our friends. We use fresh tomatoes and basil from our own organic garden beds, and we serve dinner outside in the shade of 100-year-old walnut trees near the winery. From "Fresh from Dover Canyon"

    Recipe #91150

    Pickled tiger prawns combined in a chunky garlic gazpacho. This is a great item for winery and concert picnics. It keeps well, travels well, and if you bring extra bowls and spoons, you’ll make lots of new friends. My original recipe was published by Bon Appetit in the April 1992 issue, then again in their 20-Minute Special Edition issue, and included again in the 1992 hardbound collector’s edition. The recipe was altered by the editors to be more like a traditional gazpacho, including the incorporation of four cups of tomato juice. But this is the original crunchy, fresh-from-the-garden, high garlic, many-prawns version. From "Fresh from Dover Canyon"

    Recipe #91019

    A crunchy chilled dish of yellow pear tomatoes, sweet yellow peppers, garlic, and bits of red bell pepper, combined with traditional ingredients like cucumber, onion, and cilantro. Gazpacho is usually a chilled dish made of pureed or processed fruits and vegetables. We prefer to make ours thick and chunky, with plenty of garlic. This brightly colored and flavorful gazpacho is a refreshing side dish with red meat and potatoes. From "Fresh from Dover Canyon"

    Recipe #90943

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