Saturday-
Curried Cider-Braised Pork Chops
Thyme Roasted Cauliflower with Parmesan
Sunday-
Thai Shrimp with Coconut and Kaffir Lime over Jasmine Rice
Monday-
Corn Pasta with an Eggplant and Roasted Vegetable Ragù
Chopped Salad with Italian Herb Vinaigrette
Tuesday-
Black Bean Burgers with Avocado and Sprouts
Arugula Salad with Red Onion and Apples, Lemon-Thyme Vinaigrette
Wednesday-
Oven Roasted Chicken with Sautéed Wild Mushrooms
Rosemary Red Bliss Potatoes
Green Beans and Shallots
Thursday-
Roasted Vegetable and Smoked Bean Enchiladas
Garden Salad with Honey-Lime Dressing
Friday-
"Smorgasbord Night"
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