Thursday, July 9, 2020

Meal 1: Sautéed summer vegetables served over creamy mashed potato and drizzled with a fresh lemon-basil pesto.

Meal 2: Chickpea salad sandwich on honey wheat bread with butter lettuce, apples, raisins, celery, and onion. Served with cucumber and cherry tomato salad.

Salad: Mixed green salad with local peaches, fresh basil, candied pecans, goat cheese, and a shallot rosé vinaigrette.