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Amuse-Bouche

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“Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives its life for our table should be treated with class.”

Jeff Smith, The Frugal Gourmet

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Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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