February 4, 2016
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Flank Steak
with Shallot-Mustard Sauce
flank steak, shallots, dijon, garlic, red wine, beef broth,
thyme, tarragon, butter, salt, and pepper
Zucchini Boats
zucchini, tomatoes, scallions, thyme,
gruyere cheese, salt, and pepper
Roasted Corn on the Cob
with olive oil, salt, and pepper
Mixed Green Salad
with red onion, carrots, cucumbers, and toasted walnuts
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