
Lunch: Oaxaca Turkey Salad with Chipolte Avocado Dressing and Peach Jicama Salsa

Snack 1: Vermont and Gala Apple Snack

Dinner: Mignoettes of Beef with Balsamic Reduction, Parmesan Potatoes, Broccoli and Olive Pepper Chutney

Snack 2: Chef James' Lemon Raspberry Tart


1 comments:
OOh two tarts! With dessert, two is always better than one....haha
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