From: Chef Peter Doire, Legal Sea Foods, Boston. Yield: 8 servings. Chilean Fruit Ragout: 3 lb. fresh Chilean peaches and/or nectarines (about 8) 12 oz. fresh Chilean plums (about 4) 1 cup julienned red onion ¼ cup chopped cilantro 1 cup orange juice ¼ cup lime juice 1 tsp. sugar ¼ tsp. salt Mushroom Quinoa: 1 Tbsp. olive oil 2 cups finely chopped white mushrooms ½ cup finely chopped shallots ¼ tsp. salt 2 cups quinoa 3½ cups chicken or vegetable broth ¼ tsp. ground black ...

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