Thursday, December 5, 2019

Meal 1: Roasted chestnut, collard greens, roasted red pepper puff pastry topped with a warm Marionberry Marsala sauce and grated Grana Padano cheese.

Meal 2: Panko fried tofu with mustard sauce. Served with charred sweet potato, hot honey, toasted pepitas, and lime.

Salad: Crunchy romaine salad with a red wine vinaigrette, sliced red onion, olives, roasted red peppers, and garlic croutons.