Thursday, December 3, 2020

Meal 1: Yakisoba noodle stir-fry with sliced chicken, onion, carrot, green cabbage, and green onion. Garnished with nori (seaweed flakes) and pickled ginger.

Meal 2: Smoky roast beef 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 with D’Anjou pear, candied walnuts, dried Bing cherries, and a black pepper lemon vinaigrette.