Wednesday, May 9

Seared Wild Salmon
with cucumber dill relish
quinoa pilaf + tomato + garlic + mint
broccoli (ready to roast)

Prosciutto-Wrapped Chicken
with sage pan sauce
grilled asparagus
caprese salad + cherry tomatoes

Seasonal Salad

roasted baby beets + whole grain mustard vinaigrette + frisée greens + chopped walnuts