Restorative Turmeric Coconut Stew

by Jason Wyrick | Weekly Menu

A kickstart-your-health stew with turmeric and ginger coconut broth, chickpeas, carrots, & potatoes with a raisin chutney.

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Meatball Sub

by Jason Wyrick | Weekly Menu

Meatballs and veggies in a fire roasted tomato sauce with CT cheese and a kale salad. Served with Noble Bread ciabatta rolls.

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EAT WITH CHEF JASON: Torta El Bajon

by Jason Wyrick | Weekly Menu

Enjoy a favorite dish of mine from one of the best vegan restaurants in Tulum, Mexico. This torta from El Bajon has a spread of beans, soy curls, creamy green salsa, pickled red cabbage, minced onion, and cilantro and a torta roll.

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Pasta Florentine

by Jason Wyrick | Weekly Menu

Whole wheat (or GF) pasta in a Casa Terra cream sauce with spinach, mushrooms, roasted artichokes, sundried tomatoes, chickpeas, and bac’n.

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Moroccan Chickpeas

by Jason Wyrick | Weekly Menu

Chickpeas and market veggies in a Moroccan tomato sauce over Israeli couscous.

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Black Bean Chili

by Jason Wyrick | Weekly Menu

A hearty black beans and zucchini chili with a guajillo and ancho chile gravy.

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