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Meatball Sub

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.

Baja Fishless Tacos

Baja Fishless Tacos

by Jason Wyrick | Weekly Menu

Crusted fishless tofu filets with shredded cabbage slaw, guajillo lime aioli, and a side of coconut black beans.

Broccoli and “Beef”

Broccoli and “Beef”

by Jason Wyrick | Weekly Menu

Classic broccoli and “beef” in a savory sesame sauce over brown rice.

Gochujang Sloppy Joe

Gochujang Sloppy Joe

by Jason Wyrick | Weekly Menu

A shredded jackfruit and peanut sandwich in Korean gochujang sloppy joe sauce with slaw and a side of cooling marinated cucumbers.

Sunshine Elote Bowl

Sunshine Elote Bowl

by Jason Wyrick | Weekly Menu

Roasted corn, onion, black beans, sweet potatoes, and zucchini over brown rice with guajillo lime aioli and almond cotija.

Coconut Lime Red Lentils

Coconut Lime Red Lentils

by Jason Wyrick | Weekly Menu

Creamed red lentils cooked in a coconut, lime, and red curry sauce. Topped with Murasaki sweet potatoes, carrots, & basil.

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This Week’s Menu

  • Breakfast TortaTorta El Bajon
  • Hot Hunny Chick'n SandwichHot Hunny Chick’n Sandwich
  • Cheesy Red Veggie EnchiladasPotato and Cheese Enchiladas
  • Okinawan Sweet Potato Bowl
  • Gnocchi with Market Veggies in Preserved Lemon PestoGnocchi with Market Veggies in Preserved Lemon Pesto
  • Tofu del Sol

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