Monday:
Red leaf salad with radishes, scallions, leftover grilled asparagus served with potato salad and beans from Sunday's cookout.
Tuesday:
Roasted free-range chicken with spinach sauteed with scallions, baked beans and cranberry-rhubard crisp.
Wednesday:
Chicken salad over lettuce with radishes and scallions
Thursday:
Sauteed Swiss chard with leftover baked beans and Italian sausages
Friday:
Pizza - barbecue chicken, greens and ricotta and plain
Saturday:
Pasta pesto with chicken
