Meal 1: Sautéed vegetable medley with a Parmesan polenta cake. Garnished with an herb gremolata and grated Parmesan.
Meal 2: Seared portabella mushrooms with a sun-dried tomato and garlic cream sauce over rice pilaf. Mediterranean side salad with a lemon marjoram vinaigrette.
Salad: Blood orange salad with basil, butter lettuce, candied pecan, red onion, and a honey vinaigrette.