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Potato, Asparagus and tomato soft whole grain tacos with Jack Cheese, Three Bean Salad made with Edame, chick peas and small red beans and lime cilantro vinaigrette, home made guacamole, Flan and grapes for desert.
Today I will make a roast rubbed with salt and black pepper and Dijon mustard. I lay it in a pot were I browned a Spanish onion and brown the roast from all sides and slow cook it for a few hours. I will make a dark mushroom gravy from scratch. With it we will have young little potatoes,corn,Brussels sprouts and broccoli. To drink we serve a chilled beer.For dessert we have Ambrosia..a layer of pineapple slices,on top of it a layer of orange slices,sprinkled on top coconut and some orange juice and of course a shot of Cointreau .
Felafel on whole wheat pita with tahini, diced tomatoes and baby spinach. Tabbouleh salad, hummus, and lemonade. Pineapple and Coconut sorbet for desert.
Pan fried chicken cutlets, roasted sweet potatoes and Vidalia onion, balsamic drizzled over at the end.
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