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Your Menu for the Week of March 5, 2018

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This week’s menu harkens to spring with two fresh-feeling dinner salads, but still brings the comfort with a hearty and quick posole. Get the week’s shopping list here (side-dish ingredients not included on the list).

  • Recipe

    Soppressata-Mushroom Pizza

    Spicy soppressata sausage, tender mushrooms, gooey fontina, and fresh tomatoes and basil are a fabulous combination. Cut into small pieces, the pizza makes for perfect party fare. Balsamic glaze lives near the vinegars at the supermarket.

  • Recipe

    Watercress Salad with Steak, Sautéed Shallots & Stilton

    This salad is heavier on greens than on steak, making it a light but filling meal. Pair the salad with some crusty bread.
  • Recipe

    Quick Chicken Posole

    This speedy version of the classic Mexican chicken and hominy stew hits all the right notes. Pair with warm corn tortillas or chips on the side.
  • Recipe

    Smoked Salmon Salad with Soft-Boiled Eggs

    This dish combines favorite bagel toppings like capers, dill, and smoked salmon in a light yet satisfying salad. Serve with pumpernickel toast.

  • Recipe

    Double-Fennel Pork Chops

    There’s a reason why fennel pairs so well with everything from pork and fish to apples. Its sweet anise flavor fills the kitchen with a smell you just can’t beat. In this dish, both fennel seed and sautéed fresh fennel bring big flavor to simple pork chops. Pair with wilted kale with grape tomatoes.
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