October 27, 2010
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Pan Seared Salmon
with olive oil, salt, and pepper
French Lentils
with onions, leeks, carrots, celery, garlic, tomato paste,
fresh thyme, low sodium chicken broth
and red wine vinegar
Sautéed Swiss Chard
with olive oil, garlic, red pepper flakes,
nutmeg, salt, and pepper
Romaine Salad
with tomatoes, hearts of palm, mushrooms,
and homemade croutons
with a lemon-chive vinaigrette
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