Meal 1: Spaghetti and vegetarian meatballs served with roasted broccolini and crusty garlic bread. Garnished with fresh basil and Parmesan.

Meal 2: Grilled oyster mushrooms with a sun-dried tomato cream sauce. Served with Israeli couscous and sautéed vegetables.

Salad: Mixed green salad with shredded carrot, olives, candied nuts, and a balsamic vinaigrette.