Thursday, June 4, 2020

Meal 1: Veggie enchiladas with melting cheese and a bright tomato-chili sauce. Garnished with pickled onions and young greens. Served with clove-scented black beans and Cotija cheese.

Meal 2: Oven fried veggie cake with a blackstrap molasses barbecue sauce. Served with maple mashed sweet potatoes and sautéed garlic scapes and asparagus.

Salad: Local mixed greens with sweet corn, garbanzo beans, sliced cucumber, shaved Parmesan and a roasted garlic-tahini dressing.

June 4 @ 00:00
00:00 — 01:00 (1h)

Article by Karri Bruce