Thursday, May 7, 2020

Meal 1: Tender beef with tomatoes and gnocchi. Served with sautéed broccoli rabe and garlic and garnished with fresh basil and grated Parmesan cheese.

Meal 2: Chicken and vegetable stir-fry with carrots, snow peas, and baby bok choy. Served with white rice and garnished with cilantro and scallion.

Salad: Chopped salad with sliced cucumbers, halved cherry tomatoes, kalamata olives, diced bell peppers, and a herbed pecorino vinaigrette.