Monday: my typical fall back meal, baked chicken, white rice and a veggie, Spinach this time.
Tuesday: Asparagus, onion and mushrooms cooked in butter and olive oil; topped with prosciutto and parmesan
Wednesday: Quail marinated with sugar and five spice, then cooked in butter and olive oil and deglaze with Riesling wine; topped with a forbidden and wild gourmet rice mixed with onion, garlic and mushrooms, cooked slowly in vegetable stock and water; sugar glazed carrots; crab and cheese stuffed mushrooms, topped with a hollandaise sauce.
