COVID19 Weekly Menu
Week of April 6, 2020
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COVID19 Weekly Menu
Week of April 6, 2020
Vegan recipes
Vegetarian recipes
Gluten-free recipes
Video recipes
Recipes by Product
Italian Pesto Sauces
Basil Pesto Genovese
Pesto Rosso
Italian Tomato Sauces
Tomato & Porcini Mushroom Sauce
Tomato & Italian Olive Sauce
Puttanesca Sauce
Aioli Sauces
Basil & Lemon Aioli
Saffron & Orange Aioli
Vegetable Dips and Spreads
Artichoke Spread
Eggplant Spread
Porcini Mushroom Spread
Sun-dried Tomato Spread
Sweet Olive Tapenade
Spicy Olive Tapenade
Italian Truffle Products
Black Truffle & Mushroom Sauce
Black Truffle Oil
Balsamic Glazes from Modena
White Truffle Glaze
Balsamic Glaze
Dish type
Sauces & Dressings
Dips
Meal Prep
Breads and Pizzas
Soups
Sandwiches
Breakfast
Appetizer recipes
Brunch recipes
Dinner recipes
Dessert recipes
Ingredients
Vegetable recipes
Potato recipes
Salad recipes
Fish recipes
Cod recipes
Tuna recipes
Salmon recipes
Meat recipes
Steak recipes
Hamburger recipes
Chicken recipes
Pasta recipes
Rice recipes
Quinoa and grains recipes
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Oven Roasted Turbot with Spicy Olive Lemon Sauce
Brooklyn Fish Tacos by Amy Quinn
Smoked Salmon Pesto Salad by Isabel Tutusaus
Seabass with Tomato Sauce by Courtney Zoffness
Saffron and Orange Aioli Salmon Salad by Meryl Rothstein
Flatbread with Salted Cod, Caramelized Onion, Spicy Black Olive Spread, and Balsamic Glaze
Escarole Salad with Smoked Herring, Olives, and Sun-Dried Tomato Pesto Rosso
Shrimp Skewers with Basil Pesto Genovese
Easy salmon pesto
Fried calamari
Mussels spicy tomato sauce
Tuna with mediterranean teriyaki marinade
Broiled cod with saffron & orange aioli
Grilled fish with lemon, tomato & onion
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