Pasta Bolognese

by Jason Wyrick | Weekly Menu

Whole wheat pasta with a “meaty” tomato sauce, zucchini, olives, grated CT Parmesan, and basil.

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French Dip Sandwich

by Jason Wyrick | Weekly Menu

Urban Beans beef, eggplant, caramelized onions, mustard, and Casa Terra cheese on a ciabatta roll with jus.

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Tacos Barbacoa

by Jason Wyrick | Weekly Menu

Roasted veggies in a lime leaf barbacoa sauce, topped with pineapple pico and almond queso fresco. Served with a side of coconut chipotle beans.

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Classic Lasagna

by Jason Wyrick | Weekly Menu

A lasagna loaded with squash, eggplant, spinach, and roasted red peppers with CT ricotta and CT mozzarella. Topped with tri-colored cauliflower and artichokes.

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Fried Rice

by Jason Wyrick | Weekly Menu

Gochujang Fried Rice, with Broccoli, Carrots & Drunken Tofu

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Groundnut Stew

by Jason Wyrick | Weekly Menu

A peanut tomato stew with sweet potatoes, lentils, & kale.

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