Thursday, September 17, 2020

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.

September 17 @ 00:00
00:00 — 01:00 (1h)

Article by Karri Bruce