Meal 1: Spinach-potato fritters with a dill remoulade. Served over butter leaf lettuce salad with a lemon vinaigrette.
Meal 2: Smoky bell pepper and avocado sandwich with green leaf lettuce, gouda and a leek and pepper relish on a brioche bun. Served with grilled asparagus “fries” with a chili aioli dipping sauce.
Salad: Mixed green salad with buttermilk ranch dressing, cherry tomatoes, grated carrot, and sliced radish.