Meal 1: Soy ginger marinated stir-fried tofu. Udon noodle salad with a lime-chili dressing, chopped cucumber, shredded carrot, sliced scallion, and mixed herbs.

Meal 2: Cashew crusted veggie cake with a spicy local peach and ginger chutney. Served with fresh baby spinach and white rice.

Salad: Bowtie pasta and rainbow chard salad with sun-dried tomatoes, shaved Parmesan, Castelvetrano olives and cherry tomatoes.