Thursday, April 23, 2020

Meal 1: Sweet and spicy tofu lettuce wraps with hoisin and sriracha. Served jasmine rice, cucumber, radish and a fresh herb salad. Garnished with scallion.

Meal 2: Grilled veggie kebabs with mushroom, squash, onion, peppers, and a sweet and spicy bbq sauce. Served with roasted yam wedges and a tangy rainbow coleslaw.

Salad: Spinach and apple salad with dried cranberries, walnuts, sliced red onion, feta cheese and a marionberry vinaigrette.