October 5, 2011
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Pork Loin with Fig and Port Sauce
boneless pork loin, fresh rosemary, port wine,
low sodium chicken broth, fresh figs,
honey, salt, and pepper
Grilled Asparagus
with olive oil, salt, and pepper
Roasted Butternut Squash
with olive oil, salt, and pepper
Wedge Salad
with heirloom tomatoes, cucumber,
shredded carrots, and feta
with apple cider/maple vinaigrette
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