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Your Menu for the Week of April 23, 2018

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This week’s menu features plenty of delicious one-dish meals, like hearty chicken posole and cool, crunchy Cobb salad with roast beef.  Get the week’s shopping list here (side-dish ingredients not included on the list).

  • Recipe

    Chicken Posole Verde

    The green (as opposed to red) version of this classic Mexican stew features tomatillos and jalapeño in place of tomatoes and dried red chiles. Serve the posole with store-bought or homemade tortilla chips.

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  • Recipe

    Penne alla Vodka

    This take on a favorite Italian-American pasta dish is more tomatoey than most versions. For a creamier sauce, add another 2 Tbs. cream.

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  • Recipe

    Pernil-Style Pork Tenderloin

    Pernil is a brightly flavored roast pork dish from the Caribbean. This version uses quick-cooking tenderloin in place of the more traditional pork shoulder, but it has the same robust flavorings, including garlic, cumin, oregano, vinegar, and lime.

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  • Recipe

    Cobb-Style Salad with Roast Beef and Fresh Herb Dressing

    There’s nothing wrong with a cold supper when it’s bursting with as much color and flavor as this composed salad. While the ingredient list may look long, the prep is simple, and you can even buy hard-cooked eggs to save a step.

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