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A vegetarian frittata featuring sautéed shallots, cavolo nero, and peppers, topped with melted Pont l'Évêque cheese and oven-baked.
Baked boxed cheese infused with fresh thyme and olive oil, served with red peppers and rustic bread.
Sauté peppers, garlic, and onions in butter, simmer with cream and herbs, then toss with cooked pasta and season.