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Your Menu for the Week of November 27, 2017

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  • Recipe

    Pasta with Sausage and Kale

    As with broccoli raab, the earthy, somewhat bitter flavor of kale makes it a good match for sausage in a pasta perfect for a cold autumn night.

  • Recipe

    Asian Turkey Noodle Soup with Bok Choy

    Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent noodles are made from mung beans, though you can swap in rice vermicelli. This recipe is a great use for leftover Thanksgiving turkey.

  • Recipe

    Tofu Saag

    A creamy yogurt-spinach sauce surrounds spiced, crisped cubes of tofu in this aromatic, satisfying dish. If you like hot foods, leave the serrano chile seeds in. Serve with rice or naan.

  • Recipe

    Five-Spice-Glazed Salmon with Sesame Green Beans

    Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish. Broil the green beans and salmon on the same baking sheet, and you have a meal in minutes.

  • Recipe

    Oven-Fried Chicken Cutlets with Hazelnuts

    Few can resist the lure of a crispy, golden chicken cutlet. This one includes a fragrant hint of rosemary and toasted hazelnuts, and—bonus!—there’s no messy egg dipping involved in making it. Did you know There's a Better Way to skin hazelnuts? Watch the video and find out how.

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