Thursday, May 14, 2020

Meal 1: Curried tofu with new potatoes, bell peppers, and sweet onions. Served with fluffy brown basmati rice. Garnished with crispy leeks.

Meal 2: Grilled chili-lime marinated squash with an avocado and tomato salsa. Served with sautéed white beans, asparagus and slivered almonds, garnished with cilantro.

Salad: Bowtie pasta and kale salad with sun-dried tomatoes, shaved Parmesan, olives, cherry tomatoes, and diced red onion.