Thursday, September 10, 2020

Meal 1: Sweet and sour pork lettuce wraps with shredded carrot, hot pickles, hoisin sauce and sriracha. Served with steamed white rice and garnished with scallion, basil, and cilantro.

Meal 2: Moroccan spiced chicken bowl with couscous, cucumber, cherry tomato and onion, drizzled with a tangy dill yogurt sauce and garnished with torn parsley.

Salad: Mixed green salad with a local melon wedge, spiced candied walnuts, crumbled feta cheese, and a bourbon-maple salad dressing.

September 10 @ 00:00
00:00 — 01:00 (1h)

Article by Karri Bruce