Seasoned with the Crossover Spice blend (black pepper, Cardamom, Cumin) from How to Eat Supper and grilled.
On the side we had carrots sauteed in olive oil and white wine. I seasoned the oil with a couple of garlic cloves. In addition we had a potato gratin with Shitakes and Parmigiano Reggiano. All the girls loved it!

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