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The dog days of summer practically beg for fresh veggies. And yet, as Hugh Fearnley-Whittingstall so aptly puts it in his new vegetable cookbook, River Cottage Veg, salad shouldn’t be a euphemism for a side of limp lettuce. The well-known British chef prefers big, gutsy concoctions, like this zucchini and green bean number. Serve it as a main course and leave the table thoroughly satisfied.
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