Fajitas with market veggies and chickenless strips with creamy salsa verde, black beans, and a sweet corn cake

Roasted artichokes, zucchini, kale, and whole wheat penne pasta in a creamy sauce with notes of roasted garlic, topped with queso fresco

Whole wheat spaghetti and zucchini noodles with CT marinara and meatballs

A Madras curry of peas, cauliflower, beets, & potatoes over saffron rice, topped with mango chutney

A Japanese style Buddha bowl with sweet potatoes, pickled ginger, and adzuki beans, served over rice.

Tofu in a lemon glaze with cabbage, carrots, & almonds