Series Four · Darien Morgan · 4 Weeks of Menus Rotation

Week One

Day	Breakfast	Lunch	Dinner	Time
Monday	Soft scrambled eggs, Gruyère & chive corn muffin top BUY seasonal fresh fruit	Roast turkey & Havarti on butter croissant, creamy herb dressing MAKE BUY Mediterranean orzo salad — cucumber, tomato, feta, Kalamata, red onion, lemon-oregano vinaigrette MAKE	Chicken Français, lemon butter sauce MAKE rice pilaf haricots verts	~77
Tuesday	Mushroom & Gruyère egg strata MAKE seasonal fresh fruit	Roasted Chicken Caesar Salad — romaine, Parmesan, house croutons, mild Caesar dressing MAKE	Pan-roasted sea bass, beurre blanc MAKE roasted sweet potatoes creamed spinach	~97
Wednesday	Smashed avocado on 9-grain toast, lemon, flaky salt soft scrambled eggs chicken sausage (1 of 3)	Corned beef & Swiss on rye swirl, mild Russian dressing MAKE dressing BUY corned beef side garden salad	Veal Marsala, wild mushroom cream MAKE butter noodles glazed carrots	~85
Thursday	Egg, cheddar & avocado sandwich on multigrain roast breakfast sweet potatoes	Tuna salad sandwich, Swiss on sourdough MAKE side garden salad, creamy herb dressing MAKE	Shepherd’s pie — beef, mushroom gravy, whipped sweet-potato top* MAKE buttered peas	~95
Friday	Greek yogurt parfait, honey, seasonal fresh fruit, soft granola BUY corn muffin top BUY	Roast beef, turkey & Swiss club on brioche bun, creamy Dijon MAKE homemade macaroni salad MAKE	Braised short ribs, red wine gravy* MAKE creamy parsnip purée roasted carrots	~80

* Long-duration cook — staged ahead (Sunday or the afternoon before, oven-passive) so the 5:00–7:30 window carries only the finish. Friday mornings never carry raw work.

Week Two

Day	Breakfast	Lunch	Dinner	Time
Monday	Tomato, basil & mozzarella omelet toast seasonal fresh fruit	Crab cakes, mild rémoulade MAKE kettle chips BUY	Chicken Marsala cream sauce MAKE whipped cauliflower purée buttered broccoli	~96
Tuesday	Greek yogurt, honey, fresh strawberries, soft granola BUY corn muffin top BUY chicken sausage (2 of 3)	Shrimp Louis — poached shrimp, egg, avocado, tomato, butter lettuce, Louis dressing MAKE	Beef stroganoff, sour cream mushroom sauce, egg noodles MAKE buttered peas	~98
Wednesday	Soft-boiled eggs, smashed avocado on toasted 9-grain bread, lemon, flaky salt seasonal fresh fruit	Chicken salad on butter croissant — grapes, celery, mild tarragon MAKE BUY side garden salad, creamy herb dressing MAKE	Halibut, lemon dill cream MAKE rice pilaf asparagus tips	~82
Thursday	Spinach & Comté quiche MAKE seasonal fresh fruit	Roast beef & cheddar on kaiser roll, grainy mustard cream MAKE homemade Italian pasta salad MAKE	Chicken pot pie, creamy gravy* MAKE green beans almondine	~80
Friday	Spinach & Comté omelet toast seasonal fresh fruit	Grilled chicken & avocado ranch wrap BUY Mediterranean orzo salad — cucumber, tomato, feta, Kalamata, red onion, lemon-oregano vinaigrette MAKE	Filet tips, bordelaise-style gravy MAKE roasted sweet potatoes buttered carrots	~82

* Long-duration cook — staged ahead (Sunday or the afternoon before, oven-passive) so the 5:00–7:30 window carries only the finish. Friday mornings never carry raw work.

Week Three

Day	Breakfast	Lunch	Dinner	Time
Monday	Cheddar scrambled eggs, chives corn muffin top BUY seasonal fresh fruit	Pastrami & Swiss on rye swirl, grainy mustard cream MAKE cream BUY pastrami homemade macaroni salad MAKE	Seared sea scallops, white wine butter sauce MAKE sweet potato & Gruyère gratin* glazed carrots	~78
Tuesday	Spinach & Fontina egg strata MAKE seasonal fresh fruit	Lobster Cobb Salad — lobster, egg, avocado, tomato, chive, creamy herb dressing (no bacon) MAKE BUY cooked lobster meat	Pan-roasted sea bass au poivre — white pepper, cognac cream MAKE roasted yams creamed leeks	~82
Wednesday	Italian frittata — Parmesan, mozzarella, roasted red pepper, spinach, basil corn muffin top BUY seasonal fresh fruit	Roast beef & Gruyère on butter croissant, creamy Dijon MAKE BUY side garden salad	Classic Chicken Divan, sherry Mornay & broccoli crowns MAKE buttermilk biscuit BUY	~80
Thursday	Egg, cheddar & chicken sausage (3 of 3) on brioche seasonal fresh fruit	Tuna, Swiss & tomato on sourdough, creamy dill MAKE side garden salad, creamy dill dressing MAKE	Beef meatloaf, mushroom gravy MAKE whipped cauliflower purée buttered green beans	~90
Friday	Cottage cheese bowl, fresh strawberries, honey, soft granola BUY toast	Chicken salad on brioche bun, crisp lettuce MAKE homemade Italian pasta salad MAKE	Rigatoni Puttanesca — San Marzano tomato, Kalamata olive, caper, anchovy, restrained garlic, a whisper of chili, Parmesan MAKE Caesar salad BUY garlic toast	~78

* Long-duration cook — staged ahead (Sunday or the afternoon before, oven-passive) so the 5:00–7:30 window carries only the finish. Friday mornings never carry raw work.

Week Four

Day	Breakfast	Lunch	Dinner	Time
Monday	Soft scrambled eggs, Fontina Val d’Aosta corn muffin top BUY seasonal fresh fruit	Pulled barbecue chicken on brioche bun, mild sweet BBQ sauce* MAKE BUY homemade macaroni salad MAKE	Tenderloin beef tips, Pinot Noir demi-glace wild mushroom sauce MAKE roasted sweet potatoes steamed broccoli	~100
Tuesday	Sweet potato & cheddar breakfast hash, soft scrambled eggs toast	Chicken Waldorf Salad — roasted chicken, apple, grapes, celery, walnuts, light mayonnaise, butter lettuce MAKE	Halibut, lemon-caper sauce MAKE creamed spinach asparagus tips	~83
Wednesday	Cheese omelet, Gruyère & chives toast seasonal fresh fruit	Turkey, avocado & sliced apple on butter croissant — Havarti, arugula, grainy mustard BUY homemade Italian pasta salad MAKE	Pan-seared chicken breast, spinach & Comté mushroom cream MAKE roasted yams buttered carrots	~79
Thursday	Broccoli & cheddar quiche MAKE seasonal fresh fruit	Roast beef & Havarti on brioche bun, mild Dijon spread MAKE side Caesar salad, mild dressing BUY	Slow-braised pot roast, red wine pan gravy* MAKE creamy parsnip purée glazed carrots	~73
Friday	Cheddar, roasted red pepper & chive egg strata MAKE corn muffin top BUY	Chicken salad on brioche bun, crisp lettuce MAKE side garden salad	Chicken Fettuccine Ricardo — cream sauce MAKE tender broccolini	~83

* Long-duration cook — staged ahead (Sunday or the afternoon before, oven-passive) so the 5:00–7:30 window carries only the finish. Friday mornings never carry raw work.