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Your Menu for the Week of November 13, 2017

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  • Recipe

    Pork Chops with Green Chiles and Onions

    A double dose of chile—canned and powder—adds pleasant heat to this quick skillet braise. The peppers’ light green hue may fade slightly as they simmer, but their spicy essence intensifies into a delicious sauce.

  • Recipe

    Rainbow Chard–Potato Frittata

    Adding potatoes to a frittata makes it filling enough for dinner, especially if paired with a green salad. The frittata also makes a great appetizer and is tasty at room temperature.

  • Recipe

    Cider-Glazed Chicken Thighs

    This recipe couldn’t be simpler: Just roast the chicken until cooked through, brush with a three-ingredient glaze, and broil until golden-brown. Roasted sweet potato and onion wedges make a nice accompaniment.

  • Recipe

    Seared Sea Scallops with Sesame-Cilantro Gremolata

    A playful take on the traditional topping for osso buco, the bright, zingy flavors of this gremolata are a perfect foil for rich, sweet scallops.

  • Recipe

    Roasted Curried Cauliflower Salad with Orange and Tarragon

    Peppery greens and a light orange vinaigrette build on the pairing of curry and cauliflower in this main-course salad. Serve with naan, if you like.

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