Meal 1: Sautéed collard greens and tempeh served with a veggie gravy over celeriac and garlic mashed potato. Garnished with a walnut and parsley gremolata.

Meal 2: Mushroom fricassee with braised leeks, carrots, and asparagus. Served with buttered noodles and garnished with tarragon.

Salad: Mixed green salad with a lemon dijon dressing, sliced radish, dried cranberries, and slivered almonds.