Monday-
Butternut Squash, Bacon and Goat Cheese Frittata
Baby Green Salad with Celery Root, Tomato, tossed in a Lemon-Honey Vinaigrette
Tuesday-
Tilapia Scampi
Spaghetti Squash and tomato concasse
Sautéed Swiss Chard, Celery Root and Raisins
Wednesday-
Brined and Grilled Pork Chops with Apple sauce
Oven Roasted Carrots with Thyme and Honey
Oven Roasted Asparagus
Thursday-
Cedar Planked Salmon with Shallot Butter
Sauteed Kale
Delacatta Squash with Shallots and Maple Syrup
Friday-
Aged NY Strips with Roasted Mushrooms
Cabernet Demi-glace
Roasted Brussels Sprouts with Balsamic Glaze
Sweet and Spicy Carrots
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