I cooked this for my clients on Tuesday, 1-19-2016:
- Duck salads with orange slices and cinnamon/lime vinaigrette
- Braised green cabbage with fresh lemon juice
- Tri-tip stew with green peppers, sliced black olives, fresh parsley and fresh basil
- Bacon-wrapped green beans
- Sprouted pumpkin seed veggie cracks made in the food dehydrator