Thursday, March 5, 2020

Meal 1: Grilled squash tacos with pickled onion on corn tortillas. Garnished with shredded radish, cabbage, lime, and cilantro. Served with a merlot bean, corn, cherry tomato, and cilantro salad.

Meal 2: Crispy tofu with an apricot glaze. Served with sautéed asparagus, bell peppers, and sweet onion in a lemon butter sauce.

Salad: Mixed green salad with golden raisins, barley, sliced almonds, pears, and a curried-honey vinaigrette.

March 5 @ 00:00
00:00 — 01:00 (1h)