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The City Magazine Since 1975
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Tuesday Greens
Ted’s Cauliflower
Fried Rice
Scalloped Potatoes
Wilted Brussels Sprout Leaves with Feta, Cranberries, & Shallots
Green Chile Corn Pudding from Lewis Barbecue
Squash Casserole
Fig-Glazed Grilled Swordfish, Fig Salsa, & Fingerling Potato and Green Bean Hash
Crab-Seasoning Boiled Corn with Crab Roe Butter
Sautéed Corn & Okra
Minero’s Salsa Verde
Tempura Green Beans
Green Bean Salad with Citrus-Herb Vinaigrette
Quick Spicy Pickled Green Beans
Risotto con Radicchio
Roasted Turnips with a Whole-Grain Mustard & Holy Smoke Vinaigrette
Gratin of Turnips, Rutabaga, & Yukon Gold Potatoes
Charleston Rice
Red Rice
Deviled Crab
Grapefruit Marmalade
Carolina Gold & Roasted Porcini Mushrooms
Polenta di Riso with Kale, Garlic, & Fines Herbes
Roasted Bell Peppers Stuffed with Beef, Fontal, & Carolina Gold Rice
Butter Bean & Cumin Hummus Tartine with Shaved Radish, Cotija Cheese, & Lime
Grilled Butter Beans with Pumpkin Seed & Cilantro Pesto
Patrick Owens' Barley
Brussels Sprouts Kimchi
Cucumber & Jalapeño Oyster Shooters
Smoked Oysters with Crème Fraîche & Saltines
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