Moussaka

by Jason Wyrick | Weekly Menu

A Middle Eastern dish made with sweet and savory lentils & eggplant and topped with a cheesy bechamel breadcrumb mix.

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Buddha Bowl

by Jason Wyrick | Weekly Menu

Lush quinoa topped with roasted veggies, chickpeas, tofu, & dragon sauce.

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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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Fig and Artichoke Fattoush

by Jason Wyrick | Weekly Menu

Figs, artichokes, tomatoes, cucumber, Casa Terra feta, and chopped toasted pepitas. Served over rice and lentils.

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Tacos Inasal

by Jason Wyrick | Weekly Menu

Our version of chicken inasal, with chick’n marinated in calamansa juice and achiote, chayote, and plantains in taco form.

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Hoppin’ John

by Jason Wyrick | Weekly Menu

A Southern New Year’s tradition, made with rice, pigeon peas, and collard greens.

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