Sunday-
Braised Corned Beef with Horseradish Mustard sauce
Colcannon potatoes
Sautéed Swiss Chard with Toasted Pumpkin Seeds and Dates
Monday-
Pan Roasted Black Cod Vera Cruz
Oven Roasted Eggplant
Crispy Asparagus with Shallots
Tuesday-
Sticky Soy Glazed Pork Loin
Stir-Fried Vegetables
Chopped Salad with a Sesame-Ginger Vinaigrette
Wednesday-
Marinated and Grilled Chicken
Spaghetti Squash with Olive Oil, Parmesan, and Garlic
Oven Roasted Broccoli
Thursday-
Wheat-Free Pasta and Vegetables with Roasted Tomatoes and Basil
Grilled Caesar Salad
Friday-
Sous Vide New York Strip Steak
Chophouse Salad with Italian Vinaigrette
Roasted Brussels Sprouts
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