Wednesday, April 11th, 2018

Meal 1: Pork tenderloin with a ginger honey and cilantro sauce. Served with ruby streaks mustard greens and garlic mashed potato.

Meal 2: Fusilli pasta with grilled chicken breast, squash, onion, and cherry tomatoes. Garnished with fresh basil and Parmesan.

Salad: Mixed green salad with Italian vinaigrette, pearled farro, and candied walnuts.