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Your Menu for the Week of August 7, 2017

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  • Recipe

    Penne with Crisp Prosciutto, Zucchini and Corn

    Sautéing the prosciutto in a skillet crisps and intensifies its texture and flavor so it becomes like a refined version of bacon. Instead of overpowering the dish, the prosciutto complements the sweetness of the corn, brightness of the mint, and delicate flavor of the zucchini.

  • Recipe

    Thai Watercress and Steak Salad

    A bright, tangy, fruity Thai dressing enhances the peppery bite of raw watercress. If you happen to have some leftover grilled steak, feel free to substitute it here.

  • Recipe

    Grilled Chicken and Potatoes with Tomato and Cucumber Salad

    A lemony vinaigrette gives bright flavor to grilled chicken breasts, potatoes, and a summery cucumber-tomato salad with fresh herbs.

  • Recipe

    Black Bean and Pepper Jack Burgers

    With fresh scallions, cilantro, and spicy pepper Jack cheese, these zingy burgers are a far tastier option than veggie burgers from the freezer case. Rolled oats help hold them together. Avocado and jarred salsa go with the southwestern theme, but lettuce, tomato, and ketchup are also good toppings.

  • Recipe

    Spicy Miso-Broiled Shrimp

    Miso, ginger, and cayenne combine to give this shrimp dish a bright, savory flavor with a punch of heat. Keep it quick and serve it with some sautéed watercress and bok choy.

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