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Your Menu for the Week of June 26, 2017

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  • Recipe

    Cedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce

    Grilling on soaked cedar planks has a lot of benefits: the planks char lightly, creating cedar smoke that delicately perfumes the food, and fish doesn’t stick to the grill grates because it’s on the planks. Plus, this spice rub—a simple mixture of salt, cracked black pepper, lemon zest, fresh thyme, and a bit of sugar—pairs really well with the cedar-smoke flavor. Because it's a simple technique, it's easy to grill two fillets at once and use the leftover fillet the next day in a salad or sandwich.

  • Recipe

    Parmesan-Panko Steaks with Fresh Tomato Salsa

    A crisp panko crust and an Italian-style fresh tomato salsa transform humble cube steaks into something special. Serve with smashed potatoes and sautéed greens.

  • Recipe

    Salmon Niçoise Salad with Kalamata Vinaigrette

    This delicious riff on a Niçoise salad—minus the hard-cooked eggs and with salmon instead of tuna—comes together in about 30 minutes when you have leftover Cedar-Planked Salmon.

  • Recipe

    Grilled Tandoori-Style Chicken Thighs

    This recipe can also be prepared as kebabs (see the instructions below).

  • Recipe

    Penne with Asparagus, Olives & Parmigiano Breadcrumbs

    Need a time saver? Make the breadcrumbs ahead and store them in a sealed container. Also, you can just snap rather than cut the asparagus into 2-inch pieces. 

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