Meal 1: Stir-fried vegetables with spring onions, peppers, asparagus, baby bok choy and Thai basil. Served with yakisoba noodles and garnished with Virginia peanuts.
Meal 2: Honey butter cauliflower “wings.” Served with a shredded veggie slaw with a sesame-garlic dressing. Garnished with sesame seeds and cilantro.
Salad: Mixed green and radicchio salad with apples, five-spiced pecans, dried cranberries, and a sweet ginger dressing.