Green Lentils with Roasted Vegetables and Smoked Turkey
Basmati Rice with Green Onions
Sunday-
Grilled Turbot and Crab Cake with Braised Leeks
Quinoa Pilaf with Baby Peas
Sauteed Asparagus with Roasted Red Pepper Julienne
Monday-
Vegetable and Bean Chili
Warm Corn Tortillas
Tuesday-
Roasted Butternut Squash with Farro and Sage
Baby Leaf Salad with Tomatoes and Carrot Slaw, Balsamic Vinaigrette
Wednesday-
Chicken Hash with Basil, Red Peppers, and Onions
Chopped Salad with Chickpeas, Cucumber, Red Onion, and Feta
Lemon-Honey Vinaigrette
Thursday-
Cioppino served with Warm French Baguette
Baby Arugula Salad with Roasted Beets, Orange Segments, and Walnuts
Friday-
Dinner out
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