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Your Menu for the Week of September 11, 2017

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  • Recipe

    Chicken Fajitas with Red Pepper, Onion & Lime

    While chicken breasts are fine cuts, and always popular, there are a few other cuts from the poulty aisle worth buying and exploring. The rich, dark meat of boneless, skinless chicken thighs stands up well to intense flavors like the cumin, red pepper, and lime in this quick and easy dish.

  • Recipe

    Spicy Corn Chowder

    Bacon makes this creamy dish—with just the right amount of heat—the ultimate summer comfort food. Don’t substitute frozen corn here; the flavor of this quick chowder depends on freshly cut kernels.

  • Recipe

    Broiled Steak & Brussels Sprouts with Blue Cheese Sauce

    In this one-sheet-pan supper, beefy New York strip steaks lend their flavorful drippings to sliced Brussels sprouts sizzling below. To speedily prep the sprouts, use the slicing disk on your food processor.

  • Recipe

    Rigatoni with Summer Squash, Spicy Sausage & Goat Cheese

    Spicy sausage paired with summer squash gives this quick pasta dish a mild kick, and the goat cheese brings the flavors of the pasta together while adding its own rich nuance.

  • Recipe

    Grilled Salmon Steaks with Sea Salt, Chile & Lime Butter

    The subtle spiciness of French Basque piment d’Espelette chile powder is perfect for this butter, though crushed red pepper flakes make a fine substitute. If your market is out of good salmon steaks, try substituting halibut steaks.

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