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Your Menu for the Week of September 23, 2019

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Scott Phillips

There’s more than one way to serve salad for dinner, as this week’s menu shows. Sure, you can top your salad with steak, as on Tuesday. But there’s also the genius method of topping a white pizza with fresh salad, as on Wednesday. Get the shopping list here (ingredients for suggested side dishes not included on the list).

  • Recipe

    Grilled Salmon with Walnut-Arugula Pesto

    Arugula gives this pesto a deliciously peppery finish, which complements the richness of the salmon. 

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  • Recipe

    Steak, Egg & Blue Cheese Salad

    A surefire way to make a salad a meal: add steak. This one is simple yet elegant and plays with the classic pairing of steak and eggs. The garlicky vinaigrette adds a flavor boost that's just right.

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  • Recipe

    Salade aux Lardons Pizza

    This salad pizza replicates the flavors of a French bistro salad, complete with a shortcut version of lardons (diced bacon that’s been blanched and fried). Here, the bacon is simply sautéed and then baked on the pizza.

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  • Recipe

    Spaghetti with Garlic & Spinach

    This easy, five-ingredient dinner is one of those gems to keep handy for weeknights when you have no idea what to make. Quickly cooking the garlic over low heat draws out some of its pungency, leaving behind lots of garlicky taste without the bite. If your garlic has a green sprout growing in the center (the "germ"), be sure to remove it, because it will impart a bitter flavor to the final dish.

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  • Recipe

    Grilled Vegetable Tacos with Cilantro Pesto

    Zucchini and the Mexican squash called chayote make up the vegetarian filling for these soft tacos. If you can't find chayote, substitute additional zucchini and yellow squash.

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