Thursday, July 2, 2020

Meal 1: Pan seared tofu with a sweet bourbon barbecue sauce. Served with grilled corn on the cob and braised collard greens with smoky red onions.

Meal 2: Vegetable fried rice with local fresh eggs, diced carrots, broccoli florets, peas, ginger, garlic, and finely sliced scallion. Garnished with cilantro.

Salad: Mixed green salad with a poppyseed dressing, fresh local strawberries, slivered almonds, and crumbled gorgonzola cheese.

July 2 @ 00:00
00:00 — 01:00 (1h)

Article by Karri Bruce