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Your Menu for the Week of November 20, 2017

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  • Recipe

    Cheddar, Apple, and Pastrami Grilled Cheese

    This sandwich (aka the Johnny Apple Cheese) features crisp, thinly sliced apples as well as a tangy-sweet apple spread (based on store-bought apple butter) that perfectly complements the pastrami and cheese.

  • Recipe

    Spicy Red Lentil and Chickpea Stew

    The humble look of this stew belies its complex flavor: a mix of spicy heat and earthy legumes, topped with a cooling, creamy lemon-flecked yogurt.

  • Recipe

    Pan-Seared Steak with Caper-Anchovy Butter

    Some grocers mistakenly label tri-tip steak as sirloin tips, so feel free to ask if there's any question. Tri-tip steak should be thick and nicely marbled. Course, if you can’t find tri-tip, this butter is great with any cut of steak. And, don't skip the ridiculously-easy-to-make flavored butter. It elevates the dish from ordinary to elegant.

  • Recipe

    Roasted Potato and Rosemary Pizza

    A pizza enjoyed during a trip to Rome 25 years ago was the inspiration for this pie. Its genius lies in its simplicity: thin slices of potato made fragrant with rosemary, a drizzle of olive oil, and a dusting of cheese.

  • Recipe

    Turkey and Corn Quesadillas with Guacamole

    There are so many ways to use up Thanksgiving leftovers, but none so easy as simple quesadillas. Put a Tex-Mex spin on your leftover turkey with this quick and easy dinner.

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