Pasta with roasted market veggies, fennel, oranges, chickpeas, & pesto.

Tangy fire-roasted tomato sauce, red peppers, tofu scramble, parsley, CT feta, over brown rice.

Peanuts, roasted mushrooms, potatoes, carrots, in a coconut curry sauce over rice.

Ancho chile bbq, CT cheese, guajillo lime aioli, pickled onions, mushroom bac’n.

A savory lemon broth with rice, sliced almonds, chickpeas, and shredded jackfruit with almond yogurt.

Smoked shredded mushrooms, creamy salsa verde, spinach, and smoked almonds with a side of black beans.