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This week's Menu

Click below to see the full recipe details for each day

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PRODUCE
Shallot 1
Garlic 3 bulbs
Green Onion 1
Kale, Spinach or Chard 30 g / 3 oz
Salad Greens 8 cups
Carrot 300 g / 12 oz
Celery 115 g / 4 oz
Lemon 2
Navel Orange 3
Grapefruit 1
Ginger 100 g
Broccoli 600 g
Butternut Squash 1
Parsnip 300 g
Red Onion 1
HERBS
Thyme 1 bunch
Parsley 1 bunch
CONDIMENTS
Rice vinegar
Sesame oil
Red pepper flakes
Sesame seeds
MEAT & FISH
Mussels 1.8 kg / 4 lb
Pork, loin 1
Chicken, whole 1
BAKERY
Bread 12 slices
MISCELLANEOUS
White wine 1 bottle

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