on this weeks menu: -salmon burger with homemade brioche buns and a cilantro lime slaw - a BLTA sandwich on sourdough with a garlic dill aioli - potato chive dumplings - lemon butter pasta with crispy chicken - a brunch plate with leftover salmon burgers - cous cous cowl with shawarma chicken - brothy wontons over jasmine rice - red pepper pistachio pesto pasta
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