Meal 1: Veggie enchiladas with melting cheese and a bright tomato-chili sauce. Garnished with pickled onions and young greens. Served with clove-scented black beans and Cotija cheese.
Meal 2: Oven fried veggie cake with a blackstrap molasses barbecue sauce. Served with maple mashed sweet potatoes and sautéed garlic scapes and asparagus.
Salad: Local mixed greens with sweet corn, garbanzo beans, sliced cucumber, shaved Parmesan and a roasted garlic-tahini dressing.