Meal 1: Beef and spring vegetable soup with potato, celery, carrots, peas, sweet onion, and leek. Served with dinner rolls and butter. Garnished with parsley.
Meal 2: Orange and rosemary glazed chicken thighs. 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.