Meal 1: Spaghetti and vegetarian meatballs served with garlic bread and a sautéed kale rapini. Garnished with fresh basil and grated Parmesan cheese.
Meal 2: Baby potatoes, cherry tomatoes, olives, garlic, lemon, and thyme baked in butter and topped with feta cheese. Served with a garlic “fines herbes” sauce.
Salad: Mediterranean chopped salad with romaine, arugula, radicchio, cucumber, cherry tomato, garbanzo beans, kalamata olives, and a creamy oregano vinaigrette.