Meal 1: Yakisoba noodle stir-fry with onion, carrot, green cabbage, and green onion. Garnished with nori (seaweed flakes) and pickled ginger.
Meal 2: Smoky roasted beet sandwich on a sourdough hoagie with cheddar cheese, baby arugula, pickled cherry peppers, and our honey mustard spread. Served with a cucumber onion salad.
Salad: Butter lettuce salad with D’Anjou pear, candied walnuts, dried Bing cherries, and a black pepper lemon vinaigrette.