Meal 1: Vegetable and pearl couscous soup with fresh turmeric, ginger, carrot, celery, onions, garlic and peas. Served with whole wheat dinner rolls and butter.
Meal 2: Chickpea fritters with a chunky salsa verde sauce. Served with sautéed green beans, peppers, shallot, crumbled feta and pumpkin seeds.
Salad: Merlot bean and corn salad with cherry tomatoes, rosé sweet onions, chopped cilantro and a lemon vinaigrette.