Sunday-
Herb rubbed Pork Tenderloin with Roasted Fennel and Carrots
Chopped Salad with Fig-Thyme Vinaigrette
Monday-
Oven Roasted Black Cod
Roasted Cauliflower with Kalamata Olives and Preserved Lemon
BBQ glazed carrots
Tuesday-
Butternut Squash, Kale, and Chicken Stew, bacon crumble
Baked Sweet Potato chips
Wednesday-
New England style Fish Cakes
Parmesan crusted Asparagus
Thursday-
Grilled Salmon with pesto
Steamed Broccoli and Garlic
Friday-
"Steak and Red Wine night"
Medium-rare aged Porterhouse steak with herb butter
Sautéed Spinach with toasted pine nuts
Oven roasted Carrots with Harissa and Honey
Roasted Acorn Squash
Saturday-
Cast Iron Roast Chicken
Roasted Baby Bliss Potatoes with Sea Salt and Thyme
Root Vegetable Casserole
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