Halifax Supper Club, November

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.

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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.

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Cooking together

We had 5 lovely volunteers helping out this month.  Thanks, everybody, for cooking and eating with us.

 

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