Thursday, April 18th, 2019

Meal 1: Fennel and vegetarian meatballs in a light broth. Served over Parmesan orzo with sun dried tomato, kale, and garlic.

Meal 2: Tangy glazed tofu. Served with a crunchy pea shoot, carrot, cucumber, peanut, and lime salad. Garnished with sesame seeds and spring onion.

Salad: Radicchio and red leaf lettuce salad with buttermilk herb dressing, and avocado.

April 18 @ 00:00
00:00 — 01:00 (1h)