Tuscan Harvest Stew with Garlic Crostini and Apricot Preserves

by Jason Wyrick | Weekly Menu

Known as ribollita, this stew is loaded with market veggies, kale, and white beans in a rosemary tomato broth. Served with grilled garlic bread.

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Shawarma

by Jason Wyrick | Weekly Menu

Roasted chick’n, cherry tomatoes, and veggies with tzatziki and a side of hummus. Served with flatbread.

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BBQ Sandwich

by Jason Wyrick | Weekly Menu

BBQ soy curls and squash with broccoli slaw and mango relish.

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Orecchiette with Sausage

by Jason Wyrick | Weekly Menu

Orrechiette pasta in cherry tomato sauce with zucchini, kale, and sausage.

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Hummus and Quinoa

by Jason Wyrick | Weekly Menu

Hummus, red quinoa, & roasted market veggies.

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Mango Curry

by Jason Wyrick | Weekly Menu

A mango and peanut curry with roasted tofu, squash, and sweet potatoesmang

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