Week of March 30th
- Dinner & dancing this evening
- Roasted mushroom soup with hazelnut gremolata
- Seared scallops with red onion marmalade
- Roasted brussels sprouts
- Grilled or broiled lamb chops with mint chimmichurri
- Green peas
- “Burnt” carrots with goat cheese and arugula
- Leftover mushroom soup (I may float a poached egg on top if I get a wild hair)
- Green salad
- Basque clam chowder (recipe to come, assuming it’s any good).
- Fennel & orange salad with horseradish vinaigrette
- Leftover lamb chops and salad
- Out! Out! Out!