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Turkish Lentils

Turkish Lentils

by Jason Wyrick | Weekly Menu

Creamed red lentils with potatoes, golden beets, and carrots, laced with fresh cumin, coriander, and Aleppo chiles.

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Barbacoa Tacos

Barbacoa Tacos

by Jason Wyrick | Weekly Menu

Smoked mixed soy curls, mushroom, seasonal vegetables in a lime leaf barbacoa sauce, topped with pineapple pico and almond queso fresco. Served with a side of chipotle beans.

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German Cheesy Pasta

German Cheesy Pasta

by Jason Wyrick | Weekly Menu

Noodles in a cheesy sauce loaded with market veggies and bratwurst

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Indonesian “Fried” Rice

Indonesian “Fried” Rice

by Jason Wyrick | Weekly Menu

A lemongrass and shallot infused “fried” rice with tofu, carrots, green beans, peas, and vegan scrambled egg. 

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Green Lasagna

Green Lasagna

by Jason Wyrick | Weekly Menu

A pesto lasagna with zucchini, greens, and CT cheese.

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What a VT Burger

What a VT Burger

by Jason Wyrick | Weekly Menu

A burger with mustard, lettuce, tomatoes, pickles, and onions, on a lightly toasted bun with a side of garlic potatoes.

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This Week’s Menu

  • Vegan BBQ Burger with Crispy Onions and SlawMeatball Sub
  • Summer Shepherd’s Pie
  • Tacos VeracruzPotato & Chorizo Tacos
  • Buffalo Hummus Caesar WrapBuffalo Hummus Caesar Wrap
  • Creamy Artichoke & Sundried Tomato Pasta
  • French Eggless Salad Sandwich (Pan Bagnat)French Eggless Salad Sandwich

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