Wednesday, April 25th, 2018

Meal 1: Grilled chicken thighs with sweet chili sauce. Served with farro, cherry tomato, asparagus, and parsley salad.

Meal 2: Pork loin stuffed with rapini, garlic, and pecans with a brown sugar Dijon sauce. Served with roasted Yukon potatoes and garnished with sautéed peppers and onions.

Salad: Spinach salad with raspberry vinaigrette, feta cheese, and toasted pumpkin seeds.