Thursday, February 13, 2020

Meal 1: Braised beef with a marinara sauce, ricotta cheese, and fresh basil over pappardelle noodles. Served with seared asparagus and lemon.

Meal 2: Chicken fricassee with braised leeks, carrots, and mushrooms. Served with rice pilaf and garnished with tarragon.

Salad: Mixed green salad with olives, red onion, grated Parmesan, marinated red peppers, and a balsamic vinaigrette.