Lunches:
Pasta salad left over from 4th of July
arugula/peach salad (as long as peaches are in-season, I want to keep making this)
Dinners:
Still have not gotten to making the tomato basil sauce (the frito pie from last week made way more than I anticipated) so that's on the list.
Grilled halibut w/lemon basil vinaigrette
Chicken w/Broccoli
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