A sausage-spiced smashburger with sundried tomato marinara, CT mozzarella, and basil. Served with a kale salad.

French toast with bac’n maple syrup, sweet ricotta, and fresh berry compote alongside a scramble

Farro, olives, and squash with roasted cherry tomatoes, vegan burrata, and basil.

Noodles in a peanut, lime, & red curry sauce, with edamame, carrots, & cucumber

Cavatelli pasta tossed in preserved lemon pesto, with market veggies, chickpeas, & sundried tomatoes. This was a Casa Terra favorite!

Jerk tofu chick’n with pineapple salsa, pickled onion, cabbage slaw, blackened garlic and chile aioi, and a side of Jamaican dirty rice and pigeon peas.

Bulgogi soy curls, peppers, and onions in Korean BBQ sauce with kimchi mayo, shredded purple cabbage and pineapple on Noble Bread ciabatta with a side salad of sweet and sour Napa cabbage.

Gallo pinto, tofu scramble, plantains, and tortillas, plus coffee!

Red sauce and CT cheese lasagna with squash, spinach, corn, and red peppers.

Fettucine loaded with market veggies and a creamy carbonara sauce

Chimichurri tofu, roasted plantains, and roasted red peppers with a side of Moros y Cristianos (black beans and rice)

Butternut squash, green beans, sweet peppers, tomato, garbanzo beans, and spinach in a coconut curry sauce laced with allspice and thyme, garnished with coconut cream and toasted coconut

Enjoy a favorite dish of mine from one of the best vegan restaurants in Tulum, Mexico. This torta from El Bajon has a spread of beans, soy curls, creamy green salsa, pickled red cabbage, minced onion, and cilantro and a torta roll.

Pad Thai noodles with tofu, vegan egg, bean sprouts, peanuts, shallots, and lime.

Pasta Tossed with Sundried Tomato, Artichoke, Garbanzo Beans, Spinach Tossed in a Sundried Pomodoro Sauce.

Market veggies and chickpeas in a curried tomato sauce, served over brown rice.

Pappardelle pasta tossed in harissa with blackened tofu, roasted veggies, blistered cherry tomatoes, almond yogurt, and mint