We made guacamole and roasted squash to go with this Mexican Lasagna casserole, which uses corn tortillas instead of lasagna noodles. They turn sort of mushy, like a thin layer of polenta in the casserole — yum. For some reason, the major grocery stores in Halifax seem to have stopped carrying corn tortillas, but I was able to find frozen ones at Great Ocean, I mean Planet Organic — er, Organic Earth.
Dessert was apple slices with Salted Caramel Dip. The dip is made with dates, no added sugar. We had a variety of Nova Scotia apples from the Farmers Market.
We had 5 lovely volunteers helping out this month. Thanks, everybody, for cooking and eating with us.