Saturday, July 5, 2008

Vietnamese Shrimp Dumpling Bowl with Bean Threads, Chile, Shiitake and Water Chestnuts

Breakfast: Smoked Salmon Scrambled Eggs with Scallions, Dill Soy Butter, Whole Grain Toast Triangles


Lunch: Ginger Thai Spiced Turkey Salad with Peanut Dressed Noodles and Asian Green Wasabi Dressing


Snack 1: Pearlini Bruschetta Bake with Garlic Crisps and Sun Dried Tomatoes


Dinner: Vietnamese Shrimp Dumpling Bowl with Bean Threads, Chile, Shiitake and Water Chestnuts


Snack 2: Chef James' Lemon Blueberry Parfait

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