quick prep

Forget takeout: the path to sweet-and-savory dinner bliss is as simple as breaking out a fry pan. In this easy recipe,
chicken, pepper, and caramelised onion are coated in tantalizing oyster sauce and peanuts are transformed into the
perfect crunchy topping. Everything comes together over a steamy bed of rapid rice. The results? A symphony of
flavors and textures that are so delicious, you might just lick the plate.
This recipe is under 650kcal per serving

Easy Pepper & Onion Chicken Stir-Fry with Crushed Peanuts & Rapid Rice

olive oil

baby broccoli

basmati rice

carrot

½ sachet Black Peppercorns

tub caramelised onion chutney

oyster sauce

soy sauce

peanuts

chicken

Boil a kettle of water. Half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and set aside.

While the rice is cooking, cut the baby broccoli into bite-sized pieces. Thinly slice the carrot into half-moons. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin.

SPICY! Black peppercorns can be hot, add less if you’re sensitive to heat! In a large frying pan, heat a generous drizzle of olive oil over a high heat. Add the diced chicken, baby broccoli and carrot, then season and cook, tossing occasionally, until browned and cooked through, 5-7 minutes. Remove from the heat. Stir through the crushed black peppercorns, caramelised onion chutney, oyster sauce and a drizzle of soy sauce.

Divide the rice between bowls. Top with the pepper and onion chicken stir-fry. Garnish with the crushed peanuts.

An ideal meal after a long day. This rosemary-seasoned, gravy-smothered pork dish is perfection. Roasted broccoli and mashed potatoes top off this dish for a comfort food extravaganza! Bon appetit!

Pan-Seared Pork Chops with Onion Gravy, Broccoli and Buttery Mash

340 g Pork Chops, boneless

690 g Russet Potato

Rosemary

unit Chicken Broth Concentrate

56 g Red Onion

227 g Broccoli, florets

tbsp All-Purpose Flour

tbsp Unsalted Butter*

tbsp Oil*

Salt and Pepper*

tsp Salt*

Before starting, preheat the oven to 400°F. Wash and dry all produce.  Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

While potatoes cook, finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Peel, then thinly slice half the onion (whole onion for 4 ppl). Cut broccoli into bite-sized pieces. Toss broccoli with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast, in the top of the oven, until tender, 12-14 min.

While broccoli roasts, pat pork dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to another baking sheet. Roast, in the middle of the oven, until cooked through, 10-12 min.**

Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then onions and rosemary. Cook, stirring often, until onions soften, 2-3 min. Reduce heat to medium. Add 1 tbsp butter (dbl for 4 ppl) and stir until melted, 1 min. Sprinkle over flour and stir to coat. Whisk in broth concentrate and 3/4 cups water (dbl for 4 ppl). Simmer, whisking occasionally, until sauce thickens slightly, 2-3 min.

When potatoes are fork-tender, drain and return them to the same pot, off heat. Using a masher, mash 2 tbsp butter (dbl for 4 ppl) into potatoes, until smooth. Season with salt and pepper. Slice pork. Add any pork juices from the baking sheet to the pan with the gravy and whisk to combine. (TIP: This will add loads of extra flavour to this delicious gravy!)

Divide pork, mashed potatoes and roasted broccoli between plates. Drizzle onion gravy over pork.

There was complete mayhem when this dish hit our tasting table. With sweet honey on warm, salty haloumi, plus roasted
veggies and couscous, it disappeared from the bowl in record time. Enjoy!

Honey-Sesame Haloumi Couscous Bowl with Roasted Veggies

sweet potato

capsicum

zucchini

lemon

oregano

water

sachet garlic & herb seasoning

couscous

vegetable stock pot

sachet sesame seeds

tbs honey

spinach & rocket mix

haloumi

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into small chunks. Cut capsicum into bite-sized chunks. Cut zucchini into rounds. • Place veggies on a lined oven tray and drizzle of olive oil. Season. Toss to coat, then bake until tender, 20-25 minutes. • Meanwhile, zest lemon and slice into wedges. Pick oregano leaves. • In a small bowl, combine a squeeze of lemon juice, lemon zest and a drizzle of olive oil. Season and set aside.

• In a large saucepan, add the water and vegetable stock pot. Bring to the boil. • Add couscous. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

• Slice haloumi into 1cm slices and pat dry. Season with garlic & herb seasoning. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook the haloumi until golden brown, 1-2 minutes each side. • Remove pan from the heat and add the honey, oregano and sesame seeds. Turn to coat.

• Add the roasted veggies, spinach & rocket mix and the lemon dressing to the couscous pan. Gently toss to coat and season to taste. • Divide the roasted veggie couscous between bowls. Top with the honeysesame haloumi and spoon over any remaining sauce. Serve with any remaining lemon wedges.

Brimming with a vibrant veggie medley and hearty lentils, this pesto-adorned minestrone is comfort in a bowl - without the carb overload. And who needs croutons when you have umami Parmesan crisps?
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Unfortunately, this week's butter beans were in short supply. Some customers will receive lentils instead of butter beans. Don't worry, the recipe will be just as delicious!

Roast Veggie Minestrone with Basil Pesto & Parmesan Crisps

garlic

tomato

silverbeet

lentils

tomato paste

vegetable stock powder

butter

brown sugar

basil pesto

Parmesan cheese

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. Roughly chop capsicum. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Finely chop garlic. Roughly chop tomato. Thinly slice silverbeet. Drain lentils (see ingredients).

• On a second lined oven tray, place the grated Parmesan cheese in even circles to make two per person. • Bake until the cheese is golden and crisp around the edges, 6-8 minutes (these can burn fast, so keep an eye on them!). TIP: The Parmesan crisps will crisp up as they cool.

• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Cook tomato paste and garlic, stirring until fragrant, 30 seconds. • Add tomato, water, garlic & herb seasoning, vegetable stock powder, butter and brown sugar. Reduce heat and simmer, 3-4 minutes. • Add silverbeet, lentils and roast veggies and continue to simmer, until silverbeet has wilted, 1-2 minutes. Season with pepper.

• Divide roast veggie minestrone between bowls. • Serve topped with basil pesto and Parmesan crisps.

Glistening with a sticky sauce that's the perfect ratio of savoury to sweet, once you try this tender teriyaki beef recipe, you'll
never go back to the takeaway version. 
This recipe is under 650kcal per serving.

Quick Teriyaki Beef & Veggies with Rapid Rice & Sesame Seeds

sachet chicken-style stock powder

beef strips

½ packet teriyaki sauce

sweet chilli sauce

sesame seeds

Asian greens

• Boil the kettle. • Half-fill a medium saucepan with the boiled water. Add basmati rice and chicken-style stock powder and cook, uncovered, over a high heat until tender, 12 minutes. Drain and return to the saucepan.

• While rice is cooking, roughly chop capsicum and Asian greens. • Finely chop or crush garlic.

• In a large frying pan over a high heat, add a drizzle of olive oil. When the oil is hot, cook beef strips, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Lower the heat to medium-high. Add capsicum, Asian greens and a pinch of pepper. Cook, tossing occasionally, until tender, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • Remove pan from heat, then add teriyaki sauce, sweet chilli sauce, soy sauce and a splash of water. Return beef to pan, tossing to combine.

• Divide teriyaki beef and veggies between bowls. • Serve sprinkled with the mixed sesame seeds.

We've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced chicken to the
lemony crushed potatoes, this dish features everything we're addicted to!
This recipe is under 650kcal per serving.

Easy Chicken Tenders & Crushed Lemon Potatoes with Garlic Aioli

potato

garlic paste

chicken tenderloins

punnet cherry tomatoes

honey

drizzle balsamic vinegar

mixed salad leaves

sachet Aussie spice blend

• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Cut lemon into wedges. Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain. • Return the saucepan to a medium-high heat. Add butter and 1/2 the garlic paste and cook, stirring, until fragrant, 1 minute. • Add a squeeze of lemon juice, chicken stock powder and the water and bring to the boil. Remove from the heat, add the potato and toss to coat. Lightly crush the potato, then cover to keep warm. TIP: Add more or less lemon juice to taste.

• While the potato is cooking, combine chicken tenderloins, Aussie spice blend, the remaining garlic paste and a drizzle of olive oil in a medium bowl. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook chicken, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate, then repeat with remaining chicken.

• Halve cherry tomatoes. • In a large bowl, combine honey, balsamic vinegar and a drizzle of olive oil. • Add mixed salad leaves and cherry tomatoes, tossing to combine.

• Divide chicken tenders, crushed lemon potatoes and salad between plates. Spoon any resting juices over the chicken. • Drizzle chicken with garlic aioli. Serve with remaining lemon wedges.

We're practically drooling over this luscious roasted salmon with pan-fried potatoes, juicy tomatoes and crisp green beans. Talk about a dinner for champions.

Roasted Salmon with Crispy Potatoes, Burst Tomatoes and Green Beans

250 g Salmon Fillets, skinless

360 g Yellow Potato

170 g Green Beans

113 g Baby Tomatoes

unit Garlic, cloves

tsp Dill-Garlic Spice Blend

Oil*

0.13 tsp Pepper*

¼ tsp Salt*

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain potatoes and return them to the same pot, off heat.

While potatoes cook, halve tomatoes. Trim green beans. Peel, then mince or grate garlic.

Pat salmon dry with paper towels. Arrange salmon on a lightly-oiled, foil-lined baking sheet. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then season with salt and pepper. Roast in the middle of the oven until salmon is opaque in the centre and cooked through, 10-12 min.**

While salmon roasts, heat a large non-stick pan over medium heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until water is absorbed and green beans are tender-crisp, 3-4 min. Add 1 tbsp butter (dbl for 4 ppl), tomatoes and garlic. Cook, stirring occasionally, until tomatoes start to soften and burst, 3-4 min. Transfer veggies to a medium bowl. Stir in half the Dill-Garlic Spice Blend, then season with salt and pepper. Cover to keep warm.

Heat the same pan over high. When hot, add 2 tbsp oil and 1 tbsp butter. Add potatoes and press down with a spatula to lightly flatten. (NOTE: For 4 ppl, cook in batches using 2 tbsp oil and 1 tbsp butter per batch.) Cook until golden-brown and crispy, 2-3 min per side.

Season crispy potatoes with salt and sprinkle with remaining Dill-Garlic Spice Blend. Divide roasted salmon, veggies and crispy potatoes between plates.

Taqueria flavours, in a low carb bowl! Cilantro and lime work double-duty in this recipe to brighten cauliflower rice and add zip to a quick chicken marinade. 
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart Chipotle Chicken Bowls with DIY Salsa and Cilantro-Lime Cauliflower 'Rice'

unit Chicken Thighs

285 g Cauliflower, florets

g Cilantro

unit Lime

Roma Tomato

tbsp Chipotle Sauce

160 g Sweet Bell Pepper

tbsp Mexican Seasoning

Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Peel, then mince or grate garlic. Very finely chop cauliflower. (TIP: To save on prep, pulse cauliflower in a food processor until it resembles grains of rice.) Add tomatoes, lime juice and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then stir to combine.

Add half the cilantro, half the lime zest, Mexican Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt, then stir to combine. (NOTE: This is your marinade.) Pat chicken dry with paper towels, then cut into 1-inch pieces. Add chicken to the bowl with marinade, then toss to coat.

Add marinated chicken to a foil-lined baking sheet and arrange in a single layer. Broil in the top of the oven until charred in spots and cooked through, 7-9 min.** When chicken is done, drizzle with chipotle sauce, then toss to coat.

While chicken broils, heat a large non-stick pan over medium-high heat. When hot, add peppers to the dry pan. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp and charred in spots, 3-4 min. Transfer peppers to a plate.

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then cauliflower. Season with salt and pepper. Cook, stirring often, until tender, 3-4 min. Add garlic. Cook, stirring often, until fragrant, 30 sec. Remove the pan from heat, then stir in remaining cilantro and remaining lime zest.

Add peppers to the large bowl with tomatoes, then stir to combine. Divide cauliflower 'rice', chicken and salsa between bowls. Squeeze over a lime wedge, if desired.

This low-maintenance bowl inspired by Mexican al pastor features smoky, plant-based patties cooked with our Enchilada Spice Blend before joining sweet bell peppers, juicy pineapple and a DIY tomato salsa.

Al Pastor-Inspired Rice Bowls with Plant-Based Protein, Pineapple and Pickled Shallots

unit Plant-Based Burger Patty

Basmati Rice

Pineapple

g Shallot

tbsp White Wine Vinegar

tbsp Garlic Puree

tsp Sugar*

tbsp Butter*

0.38 tsp Salt*

tbsp Enchilada Spice Blend

Before starting, wash and dry all produce. Add garlic puree, 1 1/4 cups water, 1 tbsp butter and 1/4 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, peel, then cut shallot into 1/8-inch slices. Add shallots, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including liquid, to a small bowl. Place in the fridge to cool.

Meanwhile, zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Core, then cut pepper into 1/2 -inch pieces. Cut pineapple into 1/2 -inch pieces. Cut tomato into 1/2 -inch pieces

Add tomatoes, half the cilantro and 1/2 tsp lime juice(dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pineapple. Cook, stirring often, until pineapple begins to soften and is lightly charred, 2-3 min. Remove from heat. Transfer pineapple to a plate, then carefully wipe the pan clean. Return the pan to medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then plant-based patties and peppers. Season with salt and pepper. Cook, breaking up patties into smaller pieces, until peppers are tender-crisp and lightly charred, 4-5 min.**Add pineapple, Enchilada Spice Blend and 4 tbsp water (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min.

Drain shallots, discarding pickling liquid Fluff rice with a fork, then stir in lime zest and remaining cilantro. Divide rice between bowls. Top with 'al pastor' mix, then tomato salsa and pickled shallots. Squeeze a lime wedge over top, if desired.

All the flavours of Abuela's slow-cooked beans in a speedy, simple supper! The secret? A quick DIY soffrito! Hearty black beans and rice make a wholesome meal, full of protein. All the fixins bring in the fun!

Cuban-Style Black Bean Bowls with Peppers and Cilantro-Lime Rice

370 mL Black Beans

unit Vegetable Broth Concentrate

200 g Green Bell Pepper

113 g Onion, chopped

Feta Cheese, crumbled

tbsp Sour Cream

¼ tsp Sugar*

Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While water comes to a boil, core, then cut peppers into 1/2-inch pieces. Peel, then mince or grate garlic.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and onions. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Reduce heat to medium, then add garlic and Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec.

Add beans, including liquid, broth concentrate and 1/3 cup water (dbl for 4 ppl) to the pan with soffrito. Bring to a gentle boil and cook, stirring occasionally, until sauce thickens slightly, 5-7 min. Season with salt and pepper, to taste.

While beans cook, zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Add sour cream, half the lime zest, 1 tsp lime juice and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Fluff rice with a fork, then stir in remaining lime zest and half the cilantro. Divide rice between bowls. Top with beans and veggies. Sprinkle feta and remaining cilantro over top. Squeeze over a lime wedge, if desired.

"This Cal Smart Turkey Fajita Bowl recipe is the perfect mid-week pick-me-up! We've filled it with crisp, fresh peppers and onions and our signature smoky spices for a Mexican-inspired feast that will leave everyone's stomachs will be smiling!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount."

Calorie Smart Turkey Fajita Bowls with Seasoned Rice

340 g Turkey Breast Portions

113 g Yellow Onion

Jasmine Rice

unit Green Onion

Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tsp oil (dbl for 4 ppl), then half the Mexican Seasoning and rice. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups water, broth concentrate and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Core, then cut peppers into 1/4-inch slices. Thinly slice green onion.

Pat turkey dry with paper towels, then cut into 1/4-inch slices. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown all over and cooked through, 6-8 min.** Transfer turkey to a plate.

Heat the same pan over medium-high. When hot, add 1 tsp oil (dbl for 4 ppl), then peppers, onions, garlic, Enchilada Spice Blend and remaining Mexican Seasoning. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add turkey and 1/4 cup water (dbl for 4 ppl) to the pan and stir to combine. Cook, stirring frequently, until sauce thickens slightly, 1-2 min.

Fluff rice with a fork. Divide rice between plates. Top with turkey and veggies. Sprinkle green onions over top.

This Crockpot Blackberry Dump Cake Recipe is simple, delicious and simply addicting!

Crockpot Blackberry Dump Cake Recipe

Betty Crocker White

Blackberry Pie Filling

Butter, melted

Spray inside of Crockpot with non-stick cooking spray

Empty cans of Blackberry Pie Filling into bottom of crockpot, and spread out evenly.

In medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. {break up any large chunks into small crumbles with spoon}.

Pour cake/butter crumble mixture over blackberry mixture in crockpot, and spread out evenly, and cover crockpot with lid.

Cook on HIGH for 2 hours, or LOW for 4 hours.

Serve with Ice Cream or Whip Cream. ENJOY!!

Shhh! Don’t tell the Italians, but we’ve borrowed some Spanish chorizo for the most delicious sausage you may ever have on a pizza. We’ve also added chicken and courgette for a hearty affair, which we think is the perfect combination. But don’t take our word for it, dig in!

Easy Chorizo, Chicken & Courgette Pizza with Balsamic Salad

Pizza Dough

leek

courgette

Mild Chorizo

sachet Garlic & Herb Seasoning

Shredded Cheddar Cheese

Mixed Salad Leaves

balsamic vinegar

chicken breast

• Preheat oven to 220°C/200°C fan-forced. Halve each ball of pizza dough and set aside to rest for 20 minutes.
• Thinly slice leek, courgette and mild chorizo. Cut chicken breast into 2cm chunks.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, leek, courgette and chorizo, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook tomato paste, garlic & herb seasoning and the butter until fragrant, 1 minute.
• Add the water, stir to combine and simmer until slightly thickened, 1 minute. Season.
TIP: The resting time helps make the dough easier to work with and improves the pizza base texture. Rest for minimum 20 minutes or up to 40 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, lightly dust flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 25cm circle.
• Transfer pizza bases to a lined oven tray (divide between two trays if your bases are overlapping).
• Spread tomato sauce evenly across the bases using the back of a spoon.
• Top with chicken, chorizo, courgette and leek. Sprinkle over shredded Cheddar cheese.
TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking.

• Bake pizzas until cheese is melted, golden and cooked through, 15-20 minutes.
• Meanwhile, combine mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste.

• Divide chicken, chorizo and courgette pizzas between plates.
• Top pizzas with balsamic salad to serve. Enjoy!

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