Meal 1: Maple mustard chicken with fingerling potatoes. Served with a mixed greens and radish salad with an herb vinaigrette.

Meal 2: Tender pork enchiladas with corn tortillas and red enchilada sauce. Garnished with cotija cheese, avocado, and cilantro. Served with red beans and Mexican rice.

Salad: Celeriac and apple salad with lettuce, chopped bacon, pumpkin seeds, walnuts, and a shallot vinaigrette.