Monday – Tomato Basil Soup, Grilled Swiss Cheese Sandwiches
Tuesday- Pasta with Broccoli D’ Rabe, Sauteed Sea Scallops
Wednesday – Black Bean Burritoes, Guacamole, Diced Fresh Tomatoes, Watermelon Slices
Thursday – Chicken Sausage and leftover Pasta from Tuesday (sans the scallops). (The best male cook I know cooked dinner on the home-front. I cooked a meal for a small group somewhere else. I do this type of work when I can – small groups – simple menu – good times.)
Friday – Dinner out for me. Leftovers (Pulled Pork, Fresh Parsley Sauce, Baked Cheese Grits, Green Beans, Pesto, Sliced Tomatoes, Sweet and Sour Garlic Cucumbers) from the dinner I cooked last night for everyone else.
Saturday – Dinner (and wine) at Elk Creek Winery.
Sunday – Turkey Chutney Burgers, Mixed Greens with Lemon Vinaigrette, Fresh Corn on the Cob, Grilled Peaches