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Your Menu for the Week of June 25, 2018

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Grilled Chicken and Summer Squash Salad

When the weather is brutally hot and sticky, we can think of no dinner more refreshing than Tuesday’s cool, creamy summer vegetable soup with dill. The week is rounded out with Indian- and Thai-inspired ways with spinach and a simple grilled steak with gazpacho sauce. Get the week’s shopping list here (ingredients for suggested side dishes not included on the list).

  • Recipe

    Spice-Rubbed Steaks with Grilled Gazpacho Sauce

    Reminiscent of the classic chilled Spanish soup, this spicy, smoky, tangy sauce is also delicious with grilled chicken breasts or pork chops. For a simple side, buy more squash than you need for Thursday, rub it with spices, and grill it alongside the steaks.

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  • Recipe

    Summer Vegetable Soup with Dill

    Showcase summer's delicious bounty with a chilled buttermilk soup loaded with in-season vegetables and flavored with aromatic dill. This soup makes a great starter for just about anything you're putting on the grill for dinner tonight. If you have sweet, tender farm-fresh corn, use it raw. If your corn is a little starchy, blanch the ears in boiling water before cutting off the kernels.

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  • Recipe

    Shrimp, Chickpeas & Spinach with Ginger & Cumin

    This dish has the essence of a long-cooked soup or stew, but takes only a fraction of the time to make. Onion, garlic, ginger, cumin, cilantro, and a pinch of cayenne punch up the flavor. Serve with basmati rice.

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  • Recipe

    Grilled Chicken and Summer Squash Salad

    Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.

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  • Recipe

    Asian Ground Pork and Spinach

    Salty fish sauce and tangy lime juice are balanced by toasty sesame oil in an irresistible dressing that coats lightly wilted spinach and ground pork. Serve over rice or rice noodles for a standout dinner.

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