Thursday, December 19, 2019

Meal 1: Sweet and sour braised beef, served with a celeriac and parsnip puree. Garnished with crispy shallots and garbanzo beans.

Meal 2: Stir-fry chicken with cubed butternut squash, bell peppers, bok choy, and a coconut sweet chili sauce. Served over steamed white rice. Garnished with crushed peanuts and cilantro.

Salad: Mixed green salad with orange supremes, dried cherries, feta cheese and a lime-honey dressing.