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Your Menu for the Week of May 14, 2018

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Scott Phillips

Twists on tacos are the name of the game this week, with Korean-style steak tacos on Monday and chipotle chicken tostadas on Wednesday (you can toast your leftover tortillas for the tostada shells, if you prefer).  Get the week’s shopping list here (ingredients for suggested side dishes not included on the list).

  • Recipe

    Korean Flank Steak Tacos

    Kimchi, the beloved Korean side dish made from fermented vegetables, is a little tangy, a little spicy, and a fantastic foil for steak in these vibrantly flavored tacos. Marinated cucumbers add crunch and bright clean flavor, too. For additional color, add fresh radish and diced tomatoes, if you like.

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  • Recipe

    Spinach and Leek Soup with Garlic and Cannellini Beans

    Creamy, earthy beans and plenty of greens make this delicately lemony soup satisfying enough for a light meal. Just serve it with some good crusty bread—or a sandwich, if you’re really hungry.

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  • Recipe

    Chipotle Chicken and Corn Tostadas

    Charred corn and chicken have great summery flavors, but what really makes this tostada sing is the chipotle-lime cream sauce that holds everything on the shell. You can buy prepared tostada shells or make them yourself following the directions in the tip below.

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  • Recipe

    Bánh Mì Burgers

    Inspired by Vietnamese bánh mì sandwiches, this pork burger is topped with pickled carrots, cucumbers, cilantro, ham, chiles, and mayo, and served on crusty French rolls. You can substitute half of the carrots with daikon radish for an even more authentic flavor.

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  • Recipe

    Linguine with Mussels and Smoked Paprika

    Shellfish and pasta are always great companions. A touch of sherry and burst of smoky paprika give this dish a Spanish flavor.

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