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Your Menu for the Week of March 2, 2020

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Scott Phillips

An American twist on a classic French fish preparation, a creamy meatless pasta, and a sweeet-and-savory grilled cheese are all featured on this week’s menu. Get the shopping list here (ingredients for suggested side dishes not included on the list).

  • Trout a la Meuniere
    Recipe

    Trout a la Meunière

    In timeless New Orleans restaurants like Galatoire’s and Antoine’s, speckled sea trout from the Gulf Coast replaces the traditional sole in the classic French dish. You can sub fillets of the freshest white fish in your market; they’ll all taste delicious with the lemon-and-shallot-infused brown butter.

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  • Recipe

    Broiled Flank Steak and Scallions

    If you like beef negimaki, the classic Japanese appetizer of strips of teriyaki-flavored beef rolled around scallions, you’ll love this. It delivers the same great flavor, but as a much-easier-to-make main course. Feel free to grill the meat and scallions instead of broiling them. Serve with white rice and a crisp romaine salad.

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  • Recipe

    Breaded Chicken Cutlets with Orange Salsa

    Few can resist a crisp fried cutlet. Here, both the meat and the breading are infused with the delicate flavors of orange and thyme. The fruity, colorful salsa complements the rich crust. If you prefer, you can substitute veal or pork cutlets for the chicken.

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  • Recipe

    Blackberry, Bacon, and Brie Grilled Cheese

    Grilled cheese is a year-round favorite, but the blackberry preserves in this one give it a fruity spin.

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  • Spinach mushroom pasta
    Recipe

    Creamy Spinach and Mushroom Pasta

    How to improve on a classic creamy pasta? Add spinach and mushrooms for flavor, then broil briefly to create a crisp golden-brown crust. This is a perfect choice for a chilly spring night.

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