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Andrea Westcot I've adapted this recipe from Annie Somerville, Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (NY: Bantam, 1993), 228, 344. This is a great main course for a vegetarian dinner. The dipping sauce recipe makes much more than you'll need - either divide the recipe, or refrigerate the sauce for next time (it's also just drizzled over cooked vegetables).