Meal 1: Lemongrass beef skewers with peanut sauce. Served with a lime-chili, cucumber, carrot, scallion, and mixed herb udon noodle salad.
Meal 2: Cashew crusted chicken 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.