Saturday-
Roast Beef with a Horseradish-Dijon Crust
Steamed Broccoli
Oven Roasted Cauliflower
Sunday-
Seared Salmon with Spinach and Garlic
Baby Greens Salad with Sweet Onion Vinaigrette
Monday-
Asian Chicken Lettuce Wraps
Snow Pea Salad with Shiitakes and Ginger
Tuesday-
"Breakfast for Dinner"
Spinach and Shallot Omelette
Maple Roasted Pork Belly with Cracked Black Pepper
Spaghetti Squash Hash Browns
Wednesday-
Honey-Mustard Glazed Ham
Italian Herb and Parmesan Zucchini
Chopped Salad with Balsamic Vinaigrette
Thursday-
Thanksgiving Dinner
Friday-
Chef's Night Off - "Leftover Buffet"
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