Meal 1: Wild rice pilaf with sweet potato and cremini mushrooms. Served with sautéed greens, garlic and crushed almonds.
Meal 2: Veggie enchiladas with flour tortillas, roasted pasilla peppers, squash, and queso fresco. Served with tortilla chips and our house salsa roja. Garnished with cilantro.
Salad: Chopped kale salad with cucumber, local cabbage, heirloom apples, dried cranberries, and a shallot poppyseed dressing.