Thursday, November 5, 2020

Meal 1: Bacon-wrapped chicken with an apple cider pan sauce over wild rice pilaf. Served with sautéed greens, garlic and crushed almonds.

Meal 2: Beef 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.

November 5 @ 00:00
00:00 — 01:00 (1h)

Article by Karri Bruce