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Gourmet Grilling

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Joyce Goldstein’s Grilled Green Onions, Artichokes and Asparagus with Salsa Romesco

"Vegetables are inexpensive and always in style, so celebrate your local seasonal produce," advises Chef Joyce Goldstein, a James Beard award winner. "Grill and serve with Romesco, a Catalan dipping sauce. It’s better than ketchup and goes great with grilled vegetables, shellfish, and fried potatoes."

Click here for the recipe.

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