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.