Thursday, May 6, 2021

Meal 1: Spring vegetable soup with zucchini, potato, celery, carrots, peas, sweet onion, and leek. Served with dinner rolls and butter. Garnished with parsley.

Meal 2: Orange and rosemary glazed veggie cakes. Served with sautéed garlicy bok choy and couscous with herbs and toasted cashews.

Salad: Romaine lettuce with cucumber, cherry tomato, parsley, red onion, and a lemon vinaigrette. Served with hummus and pita chips.

May 6 @ 00:00
00:00 — 01:00 (1h)