Meal 1: Roasted acorn squash stuffed with barley, corn, bell pepper, onion, and southwest spices. Drizzled with a honey-lime crema and garnished with cilantro.
Meal 2: Roasted vegetable puff pastry strudel with mushroom, broccoli, bell pepper and mozzarella topped with an arugula-basil-walnut pesto. Served with sautéed carrots and a raisin and slivered almond rice pilaf.
Salad: Blood orange and mixed green salad with goat cheese, pistachios, and a red wine and thyme vinaigrette.
January 21 @ 00:00
00:00 — 01:00 (1h)
