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Your Menu for the Week of October 30, 2017

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  • Recipe

    Campanelle with Butternut Squash and Herbed Breadcrumbs

    Sweet butternut squash and aromatic sage are a classic fall combination. Add some sautéed leeks, cream, and pasta, and you get an amazing dinner.

  • Recipe

    Black Bean Soup with Sherry

    Dry sherry gives this soup an extra boost of flavor that belies how quick and easy it is. A garnish of queso fresco and chopped tomatoes adds color.

  • Recipe

    Spicy Slow-Cooked Short Ribs with Lime & Basil

    Lime marmalade gives a wonderful burst of sweet, citrusy tang to this luxurious braise, which fairly cries out for rice or mashed potatoes as an accompaniment; sautéed chard or baby bok choy would also be nice. You can find the marmalade with the British foods in the international aisle of large supermarkets.

  • Recipe

    Vietnamese-Style Chicken Salad

    Dress up grilled chicken breasts with bright Vietnamese flavors. The salad is built off packaged coleslaw mix, enhanced with fresh mint and cilantro, crunchy peanuts, and a sweet-and-salty dressing of fish sauce and rice vinegar.

  • Recipe

    Escarole, Apple, and Bacon Salad with Aged Gouda

    Hot apples right out of the skillet soften the escarole in this warm salad. The nutty extra-aged Gouda and smoky bacon pair well with the bitter greens and sweet maple vinaigrette.

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