This pasta is like a Fall inspired carbonara; crispy bacon, sage and roasted butternut squash.
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Roasted beets and their greens are tossed with goat cheese, pickled fennel and wild greens in a simple honey dressing.
My take on Spanakopita is flavored with fresh dill, creamy goat cheese and tangy feta then topped off with phyllo dough and baked in a skillet until crispy
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