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Your Menu for the Week of July 17, 2017

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  • Recipe

    Mussels Steamed with Leeks, Tomatoes & Garlic

    Even cooks who serve fish as part of their regular dinner rotation sometimes forget how quick, easy, and satisfying shellfish can be. Mussels, especially, are best prepared simply with a fragrant broth, aromatics, and a loaf of fresh, crusty bread for sopping up the broth. It doesn't get any simpler than that.

  • Recipe

    Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

    This time of year, salad takes center stage. It's fast, it's fresh, and a little protein makes it a complete no-fuss meal. In this dish, the chicken is crunchy, the nectarines sweet, and the tangy dressing ties it all together. If you can’t find chicken tenderloins, look for thin cutlets, which work just as well.

  • Recipe

    White Bean Burgers with Tomato-Olive Relish

    This veggie burger is a lively combination of classic Italian flavors. It’s just as good served without the bun.

  • Recipe

    Grilled Eggplant Noodle Bowl

    Made with rice noodles, this one-bowl meal is hearty without being heavy. If you don’t like peanuts, use cashews instead.

  • Recipe

    Steak Salad with Grilled Red Onions

    This meaty main-course salad has loads of full flavor thanks to a glaze on the steak, a mustardy vinaigrette, and a generous sprinkling of blue cheese.

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