Anonymous wrote:I'm do the New York Times Chicken Shawarma (which you can do either on sheet pans in the oven or on the grill) with pita (also grill it a little bit or heat in a sauté pan and cut in triangles) plus romaine salad with cherry tomatoes, cucumbers, and crumbled feta. For dressing, use lemon juice and olive oil. Sprinkle chopped flat leaf parsley all over the cooked meat and everything else.

Anonymous wrote:Steaks, salmon, or pork tenderloin

Couple of sides like corn on the cob, green salad, potato salad/roast potatoes, caprese salad, roasted vegetables

Apple-based dessert