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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons olive oil

3 to 5 large garlic cloves, minced

1 teaspoon dried oregano or 1 tablespoon fresh

1 teaspoon ground cumin

1 tablespoon paprika

1 teaspoon salt, or to taste

1/2 teaspoon freshly ground pepper, or to taste

4 boneless pork chops, about an inch thick

1/2 pound green fettuccine

1/2 pound regular egg fettuccine

1/3 cup best-quality olive oil

1/2 cup finely chopped red onion

3/4 pound snow peas

1/3 pound sugar snap peas

3/4 pound sliced prosciutto, cut into coarse julienne

2 ripe plum tomatoes, quartered

2 red bell peppers, stemmed, seeded, and cut into fine julienne

8 scallions (green onions), well rinsed, trimmed, cut diagonally into 1/2-inch pieces

1/2 cup snipped chives, basil, or other fresh herbs

Salt and freshly ground black pepper, to taste

4 tablespoons raspberry vinegar (we used champagne vinegar, our preference), or to taste

1/4 cup grated Parmigiano-Reggiano cheese

1 cup imported black olives (any kind)

Grated zest of 1 orange, lemon, or lime

1 lemon, halved

4 large artichokes (3/4 lb each)

1/2 lb frisee (French curly endive), coarse stems discarded and leaves torn into bite-size pieces

3/4 lb radicchio, trimmed, halved lengthwise, and thinly sliced crosswise

5 tablespoons extra-virgin olive oil

1 1/4 teaspoons kosher salt

1/4 teaspoon black pepper

2 to 3 tablespoons white-wine vinegar

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