Meal 1: Seared vegetable cakes with a creamy cherry tomato sauce. Garnished with fresh basil and Parmesan. Side salad served with olives, roasted peppers and a balsamic vinaigrette.
Meal 2: Smoked tofu with a spicy tomato relish and a fresh summer salad of barley, rainbow chard, lemon basil, green onion, sun-dried tomato and diced red pepper. Garnished with torn basil.
Salad: Chopped cauliflower and broccoli salad with red peppers, corn, avocado, rosé sweet onion, and a Meyer lemon dressing.