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Your Menu For the Week of August 5, 2019

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In this week’s menu, vegetables brighten up the dishes in unexpected ways, such as grated raw beets and carrots in a chicken salad sandwich, and zucchini cutting the richness of ricotta in a pasta. Get the shopping list here (ingredients for suggested side dishes not included on the list).

  • Recipe

    Zucchini Penne with Ricotta

    When summer squash is in abundance, use it up in this creamy, fresh pasta. Dollop the cheese on each serving, and let diners mix it in to create the sauce.

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  • Recipe

    Brazilian Chicken Salad Sandwich

    This easy take on a sandwich sold by vendors along Rio de Janeiro’s beaches is packed with grated vegetables, sweet raisins, fresh lime juice, and cilantro. It’s like no chicken salad sandwich you’ve had before.

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  • Recipe

    Niçoise-Style Salad with Soft-Cooked Egg

    This simplified version of the classic replaces the hard-boiled egg with a soft-cooked one, which means the yolk can mix easily (and deliciously) with the other ingredients. Any leftover dressing will keep for a week in the fridge.

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  • Recipe

    Asian Ground Pork and Spinach

    Salty fish sauce and tangy lime juice are balanced by toasty sesame oil in an irresistible dressing that coats lightly wilted spinach and ground pork. Serve over rice or rice noodles for a standout dinner.

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  • Recipe

    Grilled Skirt Steak with Adobo Butter

    This spicy adobo butter is so good that it’s hard to believe it’s made in about a minute with just a few ingredients. Though any steak cut would benefit from it, skirt steak’s textured surface cradles the melted butter, delivering it with every bite.

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