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Greek Easter Feast

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Preparation Plan: Poach the quinces up to three days ahead and refrigerate in the honey syrup. Two hours before serving, start the lamb stew. Toast the almonds for the quinces. In the last hour of cooking, cook the orzo. Prepare the fennel salad and serve.

Lamb Stew with Artichokes recipe
Added: 01/01/2008
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Minted Orzo Pilaf recipe
Added: 10/01/2008
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Fennel and Walnut Salad recipe
Added: 01/01/2008
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Honey-Poached Quinces recipe
Source: Food & Wine
Added: 01/01/2008
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