Wednesday, March 21st, 2018

Meal 1: Grilled chicken thighs with sweet chile sauce. Served with shallot green beans and roasted squash.

Meal 2: Beef brisket with homemade BBQ sauce. Served with citrus coleslaw and mashed maple sweet potato.

Salad: Whole grain spelt and arugula salad with lemon vinaigrette, sun dried tomato, and Parmesan.