Wednesday, June 13th, 2018

Meal 1: Grilled tri-tip. Served with little gem lettuce heads, sliced cucumber, marinated grape tomatoes and a parmesan salad dressing.

Meal 2: Seared chicken breast and roasted garlic and lemon herb sauce. Served with mashed yams and toasted hazelnuts.

Salad: Mixed green and herb salad with feta cheese, fresh local strawberries, pecans, and a balsamic vinaigrette.