Menu for 6/4 & 6/5….

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Grilled Salmon with Fresh Dill Sauce

I just purchased an amazing meatless cookbook and after owning just one day, perused the whole thing! It’s from the kitchens of Martha Stewart, YUM!  Initially I considered not offering soups for the summer.  I’ve decided  to offer some amazing soups that can be served chilled or slightly warm.  Vegetables at this time of year are so spectacular! I simply cannot pass up these tasty opportunities!
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Salads, salads and more salads and fresh fruit. We’re going to have a very healthy summer!
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Here’s the plan for next week:
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Whole wheat fusilli pasta with caramelized onions, baby sweet peas, wine and toasted panko crumbs and parmesan cheese
Old fashioned wedge salad with crispy prosciutto (or not), grape tomatoes, fresh grated carrots, red onion and seedless cucumber.
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Mildly seasoned and grilled chicken breasts (8 ounce portion/person)
Tomato, avocado, and grilled corn salad w/buttermilk shallot dressing
Garlic french bread
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Grilled salmon with fresh yogurt dill sauce (7-8 ounce portion/person)
New potatoes with olive oil and lots of fresh parsley
sautéed spinach with fresh garlic
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Roasted red pepper soup with quinoa salsa
Shaved parsnip salad with kale and dates
Cut fresh pineapple, kiwi and strawberries
Lemon squares
Many, many thanks for letting me serve you and your families!!
Angie
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