Meal 1: Southwest spiced veggie cakes with our house BBQ sauce. Served with sweet corn-jalapeño cornbread and a blood orange and cabbage coleslaw.

Meal 2: Chipotle veggie fajitas with kale, peppers, and onions. Served with flour tortillas and cilantro-lime rice. Garnished with cilantro and avocado.

Salad: Caesar salad with crunchy romaine lettuce, grated Parmesan cheese, garlic croutons, Caesar dressing (no anchovy) and a lemon wedge.