October 3, 2017

Client Meals

Greek salad with shrimp, olives, tomatoes, cucumber, pickled onions, and feta cheese

Ribeye, mashed sweet potatoes and roasted brussels sprouts

Cajun shrimp with zucchini noodles and parmesan sauce

Traditional chicken pad thai

Salad with ribeye, yellow peppers, green beans, cherry tomatoes, cucumbers and olives

Roasted brussels sprouts with baby potatoes and turkey bacon

Tropical salad with mango, grilled corn, red peppers, and halloumi

Thai panang curry with chicken, broccoli and carrots over jasmine rice

Cauliflower-fried-rice with tofu, broccoli, carrots, edamame and eggs

Hatch green chicle enchiladas, corn and bean salad, and Spanish rice