March 22, 2011
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Roasted Pollack
wild caught new england pollack, with panko, lemon zest, fresh parsley, salt, and pepper
Lemon-Caper Sauce
fat free greek yogurt, lemon juice, lemon zest, capers, and pepper
Steamed Asparagus
served with lemon wedges
Japanese Sweet Potato Puree
with fat free milk, salt, pepper, and sautéed scallions
Romaine Salad
with peppers, cucumbers, olives, and feta
with red wine vinaigrette
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