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Heat it Up, Then Cool it Down in This Week’s Sunday Supper

Photo by Angie Mosier
Photo by Angie Moser

We have an extensive recipe archive here at TLP, but it can get a little overwhelming at times if you’re attempting to plan a menu. So we have put together a Sunday supper to help get you started. Shop today and enjoy cooking tomorrow!

Start of the meal with a kick from Cajun boiled Peanuts, enjoy following Chef Shaun Doty’s expert chicken recipe, then cool things down with some beet ice cream (fresh beets are in season and waiting at your farmers markets).

Cajun Boiled Peanuts

Chicken Schnitzel With Onion Salad

Beet Ice Cream

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