Season greens with salt; stir into soup.

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Season greens with salt; stir into soup.

Nash F. Denis
Fill ricer with some potatoes and push them through the ricer into a bowl.
Whip heavy cream to soft peaks. Toast rolls in skillet, cut side down, until golden. Transfer to a bowl to stop browning and set aside.
Blend dry ingredients for dumplings in a mixing bowl. Brown roast in oil over medium-high heat.
Add the chops back to the sauce to reheat.
Prepare a large bowl of ice water; nest the bowl of citrus juices in the ice water and whisk until cooled.
Combine tomatoes, olives, cheese, herbs, and lemon zest in a large bowl; set aside.
Rub bread, bell pepper, and onion with oil using your hands; season with salt. Serve over couscous, topped with feta dressing and garnished with cucumber and lemon zest. Transfer to a bowl to stop browning and set aside.
Add broth to pan, scraping up any brown bits. Fold wet ingredients into dry using a rubber scraper, just until flour is barely visible. Add dressing and toss to coat. Chill for up to a week; freeze for up to a month.

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