Roasted Chicken with Tarragon Jus (left)
Warm Potato Salad with Pancetta and Brown Butter Dressing
Mesclun Salad with Fried Shallots and Blue Cheese
Quadruple Chocolate Brownies
Horseradish-Crusted Roast Beef (left)
Mashed Potatoes with Crème Fraîche and Chives
Caramelized Broccoli with Garlic
Tip: The roast beef is great as leftovers for sandwiches or a salad later in the week.
Southwestern Tortilla Salad (left)
Pico de Gallo and Chips
Citrus and Avocado Salad with Pickled Onions
Tip: The salad is made using leftover chicken from earlier in the week.
Roast-Beef and Broccoli Salad with Creamy Horseradish Dressing (left)
Tip: The salad is made using leftover roast beef from earlier in the week.
Pecorino Ravioli with Walnuts and Marjoram (left)
Fennel and Arugula Salad
Espresso Date Log with Greek Yogurt
Polenta with Three Scoops of Cheese and Sautéed Shiitakes (left)
Wilted Spinach with Shallot Vinaigrette
Bruschetta with Honey Ricotta and Strawberries
Lemony Chicken Fricassee with Shallots and Morels (left)
Couscous with Cinnamon, Almonds and Golden Raisins
Citrus Salad with Candied Ginger