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Recipes in this Issue

• Clam Linguine Primavera
• Greek Salad with Squid
• Herbed Lobster Roll
• Mediterranean Baked Fish
• Minted Cucumber Soup
• Moroccan Spiced Fish
• Orange-Glazed Asparagus
• Pan-Fried Sole
• Poached Salmon with Mustard Sauce
• Rice Pilaf with Toasted Almonds
• Roasted Rock Shrimp with Two Chiles
• Red Snapper A La Lemon
• Salmon Pasta Salad
• Sauteed Scallops with Mint and Carrots
• Sesame Halibut Kebabs
• Shrimp Orange And Arugula Salad
• Spring Vegetable and Shrimp Pot with Dill Sauce
• Sole with Grapes and Champagne
• Strawberry Shortcake