What we're eating the week of Oct 26

Breakfast

Applewood Smoked Bacon & Hatch Chile Frittata

^{Smoky bacon mixed with hatch chile made in a bite sized frittata, served with roasted broccoli, arugula and a dairy-free chipotle ranch dressing.}

Lunch

Steak and Eggplant Salad with Pasta and Garlicky Tomatoes

^{Seared steak and caramelized eggplant over pasta with tomatoes marinated in garlic, served over cos lettuce and topped with lemon juice.}

Miso-Glazed Cod with Bok Choy Crunch Salad & Japanese Purple Sweet Potatoes

^{Flaky miso-glazed cod with a crisp bok choy salad and creamy purple sweet potatoes.}

Dinner

Pomegranate-Braised Lamb with a Spinach, Beet & Walnut Salad

^{Tender pomegranate-braised lamb with roasted beets and walnuts over spinach, topped with a simple balsamic vinaigrette dressing.}

Roasted Chicken with Olives and Prunes, Roasted Carrots & Arugula Salad

^{Roasted chicken breasts with olives and prunes, alongside roasted carrots and a peppery arugula salad.}

Snack

Radish crisps

^{Roasted and salted radishes dipped in a sunflower pesto.}