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We’re craving the “saltiness” and sweet brightness of Meyer lemons—we have a big box of them thanks to an San Francisco friend. So we pan-fried Italian sausages and poached baby zucchini in olive oil and served them together with slices of feta, lots of chives, and a spoonful of our lemon-supreme dressing from Canal House Cooking, Volume N° 8, Pronto!


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