Saturday-
Seared Tuna with Lemon Aioli Sauce
Red Quinoa Pilaf
Spring Greens Salad with a Zinfandel Vinaigrette
Sunday-
Pork Carnitas with a Tomatillo Salsa
Red Beans and Rice
Monday-
Orange-Ginger Tofu with Fried Rice
Cucumber Salad with Miso Dressing
Tuesday-
Oven Roasted Chicken with Potatoes and Root Vegetables
Wednesday-
Pasta Florentine with Grape Tomatoes
Garden Salad with Basil Vinaigrette
Thursday- (Business Dinner at home)
Fork and Knife Caesar Salad
Dry-Aged Ribeye Steaks with a Five Onion Confit
Wild Mushroom Mac-n-Cheese
Oven Roasted Asparagus
Individual Apple Crisps with Black Walnut Ice Cream
Friday-
Dinner Out
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