Wednesday

Ingredients

• 4 slice Brioche, thick sliced
• 2 Large eggs
• 0.5 cup Whole milk
• 1 tsp Vanilla extract
• 0.5 tsp Cinnamon
• 2 tbsp Butter
• 2 tbsp Maple syrup
• 1 cup Mixed berries

Method

1. 1Whisk eggs, milk, vanilla, and cinnamon.
2. 2Dip brioche slices and pan-fry in butter 2–3 minutes per side.
3. 3Serve warm with maple and berries.

Ingredients

• 0.5 cup Farro, dry
• 1 Cucumber, diced
• 1 cup Cherry tomatoes, halved
• 0.25 cup Kalamata olives
• 0.25 cup Feta, omit for dairy free
• 2 tbsp Olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Dried oregano

Method

1. 1Cook farro per package directions; cool slightly.
2. 2Whisk olive oil, vinegar, and oregano.
3. 3Toss farro, vegetables, and olives with dressing.
4. 4Top with feta and serve at room temperature.

Ingredients

• 4 Chicken thighs, boneless
• 2 Bell peppers, sliced
• 1 Red onion, wedged
• 1 Zucchini, sliced
• 3 tbsp Olive oil
• 2 tbsp Dijon mustard
• 1 tbsp Honey
• 1 tsp Smoked paprika
• 1 pinch Salt & pepper

Method

1. 1Heat oven to 425°F. Whisk olive oil, mustard, honey, paprika, salt, pepper.
2. 2Toss chicken and vegetables with the sauce on a sheet pan.
3. 3Roast 28–30 min, stirring once, until chicken reaches 165°F.
4. 4Rest 5 min, then serve.