Photo by Caleb Kenna for The Boston Globe

Tuesday, March 1, 2011

Menu for Wednesday to Friday, 3/2 to 3/4

Wednesday: Apricot scones, blueberry muffins, hamburger rolls, and French vegetable and cannellini (white kidney beans) soup.

Thursday: Blueberry scones, raisin-date-walnut bran muffins, anadama bread, and Afghan lentil soup.

Friday: Peach scones, blueberry muffins, Italian bread, and French carrot soup.

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