Creamy Chick’n & Rice Stew
Our take on a comfort classic with shredded chick’n, carrots, celery, & rice in a creamy potato base.
Our take on a comfort classic with shredded chick’n, carrots, celery, & rice in a creamy potato base.
A San Francisco “seafood” stew with a tomato wine broth, fennel, lentils, and oyster mushrooms.
Blackened tempeh in a Creole tomato sauce over blue corn grits.
Creamy green enchiladas loaded with veggies and CT cheese, with a side of Spanish rice and chipotle black beans.
Saffron rice topped with curried chickpeas, potatoes, tomatoes, & spinach.
Creamy red lentils and market veggies in a charred onion & thyme broth with a hint of Vadouvan curry.