February 23, 2016
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Grilled Pork Tenderloin
pork tenderloin, thyme, parsley, rosemary, garlic, dijon,
lemon zest, lemon juice, olive oil, salt, and pepper
Roasted Asparagus
with olive oil and salt
Tri-Color Orzo
with arugula, dried cranberries, feta, basil, toasted pine nuts,
lemon juice, olive oil, salt, and pepper
Panzaella Salad
with peppers, cucumbers, tomatoes, capers, and croutons
with champagne vinaigrette
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