Thursday, August 6, 2020

Meal 1: Sweet-ancho glazed vegetarian meatloaf served with creamy mashed potatoes and sautéed green beans. Garnished with fried shallot and cilantro.

Meal 2: Veggie fajitas with Walla Walla sweet onions, bell peppers, flour tortillas, and fire roasted salsa. Served with Spanish rice and pinto beans and garnished with cilantro.

Salad: Heirloom tomato salad with fresh mozzarella balls, cucumbers, fresh basil, and a red wine vinaigrette.