March 3, 2010
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Roasted Cod with Horseradish Aioli &
Lemon- Parsley Crumbs
alaskan cod topped with whole wheat panko breadcrumbs
Quinoa
with toasted pine nuts, lemon zest and fresh parsley
Sautéed Rainbow Chard
tossed with olive oil, garlic, red pepper flakes and nutmeg
Romaine Salad
with cucumbers, peppers, tomatoes, and baby artichokes
with white balsamic vinaigrette
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