Thursday, October 1, 2020

Meal 1: Korean tofu “wings.” Served with a ginger-peanut dressed slaw with cabbage, edamame, carrot, habanada peppers, cilantro, and peanuts.

Meal 2: Cheesy corn fritters with a sweet and smoky barbecue sauce. Served with buttery “winter luxury” mashed squash and maple glazed collard greens.

Salad: Mixed green salad with sliced carrot, cucumber, sliced cherry tomato and our house buttermilk ranch dressing.

October 1 @ 00:00
00:00 — 01:00 (1h)

Article by Karri Bruce