Thursday, April 2, 2020

Meal 1: Grilled pork chops with a honey-garlic sauce. Served with a rice pilaf and sautéed broccolini. Garnished with parsley and lemon.

Meal 2: Parmesan crusted chicken with a tomato pork belly sauce. Served with a pesto-tossed vegetable medley with new potato, cherry tomato, and green beans.

Salad: Little gem lettuce salad with lemon-basil vinaigrette, grilled red onion, chickpeas, avocado, and garlic croutons.

April 2 @ 00:00
00:00 — 01:00 (1h)

Article by Karri Bruce