Today you’ll start the Week Three Meal Plans.This week you will make one of my favorite salads – Arugula Pesto Quinoa  Mason Jar Salad.  I really love the strong flavor that arugula adds to this salad.

You will also make a new parchment paper recipe Prosciutto Wrapped Dijon Chicken in Parchment Paper. I hope you enjoy this new quick cooking method!

You will also get a chance to cook with Chef Lynne Vea, as she shares her Toasted Quinoa and Green Bean Salad with Lemony Hummus Dressing, with a cooking video! You will find the video link in the Week Three Recipes.