Thursday, May 21, 2020

Meal 1: Stir-fried beef with spring onions, peppers, asparagus, and Thai basil. Served with yakisoba noodles and garnished with Virginia peanuts.

Meal 2: Crispy honey butter glazed chicken 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.