Thursday, June 11, 2020

Meal 1: Seared pork chops with a creamy garlic, mushroom and rosemary sauce. Served with mashed red potatoes and roasted broccoli.

Meal 2: Spanish “one pot” lemon chicken and rice. Served with a mixed green salad, olives, cherry tomato, and a sherry vinaigrette.

Salad: Frisée lettuce and pear salad with shredded carrot, diced cucumber, and a sweet onion cashew dressing.