Thursday, April 9, 2020

Meal 1: Vegetable stir-fry with lo mein noodles, rapini, carrots, and crimini mushrooms in a ginger-garlic sauce. Garnished with scallion and sesame seeds.

Meal 2: Veggie fajitas with peppers, onions, zucchini, avocado, flour tortillas, and a spicy salsa roja. Served with Spanish rice and garnished with cilantro and lime.

Salad: Hayshaker “wild and fancy” salad mix with chopped cucumber, cherry tomato, pear, and a roasted garlic vinaigrette.