Inspired by Guatemalan cuisine, this week’s platter includes: TAPADO STEW: local oyster mushrooms, spinach, sweet potato, organic chickpeas, bell pepper, coconut broth, cilantro GUATEMALAN RICE: corn, carrots, topped with avocado FIAMBRE SALAD: local green mix, organic carrots, pickles, black radish, roasted local beets, tofu feta, and green goddess vinaigrette