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From the SCCC Kitchen: Kalamata olives and fennel are keys to summer salad
Wednesday, May 23, 2012
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The exotic Mediterranean is never far away for SCCC culinary technical specialist Tom Alicandro. Field greens, sliced fennel and roasted red pepper, Kalamata and Spanish olives travel to a salad bowl. The taste, Alicandro believes, is a perfect trip for summer dining...
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