Thursday, May 2nd, 2019

Meal 1: Teriyaki tofu. Garnished with scallion and cilantro. Served with roasted local broccoli, Yukon gold potato, and a teriyaki sauce.
Meal 2: Veggie fried rice with local eggs, summer squash, chard, carrot, bell peppers, and a spicy herb and mustard green salad.
Salad: Summer romaine salad with golden beets, pumpkin seeds, and a roasted garlic dressing.

May 2 @ 00:00
00:00 — 01:00 (1h)