Day 1
LINGUINI WITH PEAS, WILD MUSHROOMS AND SAGE
PREP FOR VEGETARIAN FRICASSEE
Day 2
CHICKEN WITH ARTICHOKE PESTO
BRAISED KALE WITH PINK BEANS AND HAM
Day 3
VEGETARIAN FRICASSEE WITH TARRAGON CREAM
BEET ARUGULA SALAD WITH BUTTERMILK BLUE CHEESE DRESSING
Meal #1
Linguini with Peas, Wild Mushrooms and Sage
- Cook linguini according to package directions
- Use hot water to re-hydrate mushrooms
- Prep and cook leeks, mushrooms, and peas in liquids.
- Reduce and add parsley
- Season and add shaved cheese
- Eat and Enjoy!
Prep Vegetarian Fricassee Prep
- Clean and cut all vegetables
- Reserve for later
Meal #2
Chicken with Artichoke Pesto Braised Kale with Pink Beans and Ham
- Cook seasoned chicken breasts
- Process artichoke pesto and set aside
- Steam ingredients for braised kale
- Taste for seasonings
- Plate chicken and top with pesto. Serve kale on the side.
- Eat and Enjoy!
Meal #3
Vegetarian Fricassee with Tarragon Cream Beet Arugula Salad with Buttermilk Cheese Dressing
- Cook reserved prepped vegetables
- Add remaining ingredients to fricassee and place in oven
- Prepare rice according to directions
- Make salad dressing
- Assemble salad
- Plate fricassee over rice and serve the beet salad on the side. Enjoy!
