Wednesday, May 9th, 2018

Meal 1: Ancho glazed chicken legs with roasted red onion and sweet potato wedges. Garnished with green onion and cilantro.

Meal 2: Grilled pork chops with arugula and green garlic pesto served over a warm white bean and asparagus broth.

Salad: Spinach salad with apple cider vinaigrette and shaved almonds.

May 9 @ 00:00
00:00 — 00:05 (5′)

Article by ccapps