Meal 1: Garlic crispy tofu with a creamy mushroom sauce. Served over sun-dried tomato orzo and a sautéed vegetable medley of bell peppers, green beans and onion.
Meal 2: Green chili stew with potatoes, carrot, and poblano chilis. Served with corn tortillas, sour cream, lime wedge, and cilantro.
Salad: Red Rosie romaine salad with avocado, red onion, hard-boiled egg, shredded carrot, and a green goddess dressing.