Thursday, May 23rd, 2019

Meal 1: Grilled tempeh with smoked tomato harissa sauce. Served with an herbed red new potato and green garlic salad.

Meal 2: Grilled squash tacos with fresh corn tortillas, pickled jalapeño salsa, avocado, lime, cilantro, and radish. Served with an an orange and chile pumpkin seed salad.

Salad: Chickpea and hominy salad with cumin lime dressing. Mixed with cilantro and bay leaf pickled red onion.