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Reuben Melt

Reuben Melt

by Jason Wyrick | Weekly Menu

A smashburger with Swiss cheese, sauerkraut, and Russian dressing with a side of zucchini potato salad.

Fettucine Arrabiata

Fettucine Arrabiata

by Jason Wyrick | Weekly Menu

Fettucine lightly tossed in a spicy tomato sauce with roasted artichokes, ricotta, and basil. Served with a side of marinated cannellini beans.

Thai Red Curry

Thai Red Curry

by Jason Wyrick | Weekly Menu

A Thai red curry loaded with tofu and veggies and served over quinoa.

Chick’n Stroganoff

Chick’n Stroganoff

by Jason Wyrick | Weekly Menu

Tofu chick’n, mushrooms, and squash in a creamy sauce over whole wheat noodles.

Pistachio Pesto, Sundried Tomato, and Tofu Wrap

Pistachio Pesto, Sundried Tomato, and Tofu Wrap

by Jason Wyrick | Weekly Menu

Roasted tofu and veggies, with sundried tomatoes, and preserved lemon pistachio pesto in a whole wheat tortilla.

Groundnut Stew

Groundnut Stew

by Jason Wyrick | Weekly Menu

 West African peanut tomato stew with sweet potatoes, lentils, kale, jackfruit chick’n, peanuts, and chili crisp.

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This Week’s Menu

  • Reuben Melt
  • Fettucine Arrabiata
  • Thai Red Curry
  • Chick'n StroganoffChick’n Stroganoff
  • Pistachio Pesto, Sundried Tomato, and Tofu WrapPistachio Pesto, Sundried Tomato, and Tofu Wrap
  • Groundnut Stew

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