Monday April 23rd:
Mexican Confetti Stuffed Yams, Double Cornbread, Latin Slaw with a Lime Dressing, Mayan Chocolate Bark.
Thursday April 26th:
Miso Tahini Noodles with Caramelized Red Onion and Roasted Sweet Potatoes, Ginger Lime Tempeh, Turmeric Tahini Roasted Cauliflower, Almond Cookies.