Week of July 16th

CHICKEN POZOLE with Cabbage, Radishes, Cilantro, Avocado, Sour Cream & Lime

Just heat and top with your choice or ALL toppings

WEDGE SALAD with FLANK STEAK and BLEU CHEESE

Sear the flank steak on high heat for 3-5 min per side on BBQ, broiler or pan. (it has been sous vide’ed to med rare and just needs a quick sear). Slice against the grain. Place a small amount of Bleu Cheese dressing on the plate and top with an iceberg wedge. Sprinkle with toppings (chives, bacon, tomatoes & cucumbers) and top with Seared Flank steak and more bleu cheese dressing

BUFFALO CHICKEN EGG ROLLS with CILANTRO RANCH and CUCUMBER SALAD

Preheat oven to 400 degrees, lightly grease a baking sheet. Place egg rolls on sheet pan and spray or brush lightly with oil. Bake 10 min, flip and bake 8 minutes more. Serve with Cilantro Ranch and Cucumber Salad

LEMON-DILL ROASTED FISH with LEMON & HERB MARINATED WHITE and GREEN BEAN SALAD

Take bean salad out of fridge while cooking fish. Preheat oven to 400 degrees. Place fish on a lightly greased baking sheet and bake for 12-15 minutes. Serve with bean salad