Thursday, January 3rd, 2019

Meal 1: Chickpea patty Marsala with cremini mushrooms and a little cream. Served with roasted garlic mashed potatoes.

Meal 2: Sous vide tempeh teriyaki. Served with Hayshaker Farm braising greens, stir-fry sauce, and white rice.

Salad: Roasted carrot and radicchio salad with pistachios and a Mediterranean dressing.