Roasted Heirloom Carrots, Asparagus, Onion and Fennel over Tagliarelle with Lemon Mint and Parsley Vinaigrette.
Sauteed Amberjack Fish with Blueberry Ginger Balsamic over Butter Garlic Squash and Radish Microgreens
Chicken and Turkey
Moroccan Grilled Chicken Thighs with an Orange Veloute
Buttery Balsamic Chicken Medallions and Roasted Veggies and Truffle Garlic Mashed with Parsley Walnut Pistou
Beef and Pork and Lamb
MEAL: Minty Lamb Stuffed Peppers with Yogurt Sauce, Roasted Potatoes, Greens with Buttermilk Dill Dressing