Thursday, October 1, 2020

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

Meal 2: BBQ baby back ribs with a sweet and smoky barbecue sauce. Served with buttery mashed winter luxury squash and maple-bacon glazed collard greens.

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