Crab Louis Salad

Heart of Iceburg Lettuce Cup filled with Jumbo Lump Crab
Satellites of Capers, Halved Pear Tomatoes, Quartered Eggs and Louis Sauce

Baked Tilapia
Tabouli
Sliced Fuji Apples

Cooking Class

Chicken Parmesan
Spaghettini with Charred Garlic
Roasted Broccoli with Lemon Butter

Healthy Dinner

Lemon Pepper Tilapia
Campari Tomato Salad (quartered, tossed with kosher salt and extra virgin olive oil)
Jambalaya style rice (without the meat)
Roasted parsnips (italian seasoning, s &p, butter to finish)

Chicken Thighs

Chicken Thighs Braised with Fresh Fennel, Tomato and Kalamata Olives
Crusty French Bread

(pureed half the sauce, added heavy cream and made a soup for another night)

Mexican Influenced Breakfast

Pork Tamales
Scrambled Eggs with Cheese and Scallions
Chunked Avocados, lightly salted and limed
Plain Yogurt
Hot Sauce (Salsa)

Luncheon

Chicken Parmesan on Marinara Sauce
Angel Hair Pasta with Fresh Parsley and Extra Virgin Olive Oil
Sauteed Rapini with Charred Garlic and Lemon Butter