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Your Menu For the Week of February 10, 2019

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This week’s menu includes a Cobb salad that swaps winter fruit for the usual tomato and egg; chicken and Broccolini braised in sake; and a weeknight-friendly French onion soup. Get the shopping list here (ingredients for suggested side dishes not included on the list).

  • Recipe

    Sake, Garlic, and Ginger Chicken with Broccolini

    Boneless chicken thighs get treated to sweet, salty, and gingery flavors. Sake, a Japanese rice wine, balances the bold flavors of garlic and soy sauce with its subtle savory-sweet notes. The smaller florets on Broccolini are great for mopping up the vibrant sauce, though broccoli works well, too. Serve with white rice, if you like.

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  • Recipe

    Quick French Onion Soup

    It normally takes ages to caramelize onions for this classic soup. Starting with sweet onions means they need less time to become, well, sweet. But the real secret to this soup’s deep flavor is infusing the broth with dried porcini. Save the plumped porcini for scrambled eggs or risotto.

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  • Winter Fruit Cobb Salad
    Recipe

    Winter Fruit Cobb Salad with Lemon-Poppyseed Dressing

    This colorful composed salad is loosely based on the one created in the 1930s at the Hollywood restaurant the Brown Derby. Thinly sliced Asian pears and juicy pomegranate seeds add sweetness, and take the place of traditional hard-cooked egg and tomato.

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  • Recipe

    Whole-Grain Farfalle with Spicy Shrimp and Roasted Peppers

    Here, the rustic whole-grain pasta is enhanced with the mild sweetness of roasted peppers and shrimp, and the kick of a spicy garlic marinade. You can use jarred roasted peppers, if you like, but roasting your own will make the pasta tastier, especially if you make them a day ahead.

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  • Recipe

    Beef Picadillo

    A Latin American and Caribbean favorite, picadillo is a savory-sweet ground beef filling that’s delicious wrapped in lettuce leaves. It’s also good in tacos, quesadillas, and omelets.

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