Thursday, March 26, 2020

Meal 1: Grilled pepper crusted tri-tip with a fire-roasted salsa. Served over southwest black beans and rice. Garnished with cilantro and lime.

Meal 2: Green curry roast chicken with a honey-lime dipping sauce. Served with a baguette and a lettuce, cilantro and Thai basil salad. Garnished with lime.

Salad: Red leaf lettuce salad with a champagne vinaigrette, apples, golden raisins, and grated Parmesan cheese.

March 26 @ 00:00
00:00 — 01:00 (1h)