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PESTO GRILLED SUMMER VEG with POLENTA
Perfectly tender and lightly charred eggplant, zucchini, pepper and corn, tossed in pesto and served over buttery polenta. So fresh and flavorful! Perfect for summertime outside.
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SOPPRESSATA + ZUCCHINI PIZZA with BURRATA
One of the best pizzas I’ve ever made! Thin sliced zucchini layered with hot soppressata over a garlic-thyme olive oil base with a sprinkling of parmesan. Baked until perfectly crisp then topped with some fresh burrata to finish it off. So freaking delicious. You are going to absolutely love this!
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WORTHINGTON EATS 