Monday:
Lunch: Rancho Gordo Cranberry beans cooked with a ham hock.
Dinner: Garlic and black pepper pork tenderloin* from TJ's, lemon spinach orzo
*Tenderloin seared over high heat, then roasted at 425°F for ~12 minutes.
Tuesday:
Lunch: beans
Dinner: Soft shell crabs with brown butter pan sauce, leftover orzo, corn on the cob (boiled 6 minutes)
Wednesday:
Lunch: Elote quinoa salad
Dinner: Leftover tenderloin, sweet potatoes, 2 minute boiled snap peas in cilantro salad dressing
Thursday:
Lunch: leftover elote salad
Dinner: Leftover tenderloin, kasha, beet salad
Friday:
Lunch: leftover elote salad with tenderloin
Dinner: Arctic char, leftover beet salad, garlic scapes, rice
Saturday:
Lunch: leftover elote salad with tenderloin
Dinner: leftover arctic char, zucchini, kasha, beet salad
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