Meal 1: Veggie sauté with asparagus, sweet onion, carrot, and baby bok choy with a stone ground mustard-lemon and butter sauce. Served over a bed of brown rice.

Meal 2: House made seitan “ribs” with a tangy agave bbq sauce. Served with cheesy jalapeño cornbread and a cucumber and onion salad.

Salad: Hayshaker Farm “Wild & Fancy” salad mix with shaved carrot, red onion, bell peppers, and our house made buttermilk ranch dressing.