Thursday, February 6, 2020

Meal 1: Veggie pot pie with carrots, peas, celery and onion and a flaky pie crust. Served with a side salad of hazelnuts, marinated peppers and a creamy herb dressing. 

Meal 2: Hoisin-glazed veggie meatloaf with huckleberry gold mashed potato and garnished with crispy leeks. 

Salad: Spinach salad with sliced mushrooms, red onion, feta cheese, and a marionberry dressing.