Meal 1: Smoky vegetable enchiladas with poblano peppers, winter squash, and queso Oaxaca. Served with a mixed green salad and a lime dressing.
Meal 2: Seared cauliflower steaks with creamy mushroom-garlic sauce. Served with butter braised carrots, fingerling potato, and thyme.
Salad: Whole-grain spelt salad with cranberries, caramelized leeks, parsley, and a lemon dressing.
December 6 @ 00:00
00:00 — 01:00 (1h)