Meatball Sub
Meatballs and veggies in a fire roasted tomato sauce with CT cheese and a kale salad. Served with Noble Bread ciabatta rolls.
Cheesy Red Veggie Enchiladas
Red enchiladas with CT cheese, hominy, squash, potato, and carrot with a side of smoked paprika rice and pinto beans.
Vietnamese “French” Dip Sandwich
Limey soy curls, roasted garlic, shiitakes, onions, eggplant, mint, basil, and ginger aioli with a beefy ginger broth along with a shredded carrot, kale, and slivered almond side salad with ginger lime dressing.
Chop Chop Salad with Deviled Vegan Egg
A salad with a chopped deviled egg, chopped chickpea “tuna,” shaved fennel, shaved red pepper, marinated cucumbers, greens, CT feta, and a mustard dressing.
Gnocchi with Market Veggies in Preserved Lemon Pesto
Gnocchi paired with a mélange of market veggies and plant-based sausage tossed with our preserved lemon pesto.
Groundnut Stew
west African peanut tomato stew with sweet potatoes, jackfruit chick’n, lentils, & kale.
