Ethiopian Tibs with Blistered Tomato Berbere Sauce

by Jason Wyrick | Weekly Menu

Seared tofu and mushrooms, green bell pepper, and onion in a blistered tomato berbere sauce with a side of ginger brown rice.

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Hot Sicilian Panini

by Jason Wyrick | Weekly Menu

Noble Bread ciabatta with soy curls, sausage, onions, peppers, eggplant, zucchini, CT smoked mozzarella, and red sauce with Calabrian chiles.

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Cauliflower in Sweet Tahini Sauce

by Jason Wyrick | Weekly Menu

Blistered cauliflower, caramelized onions, and za’atar chickpeas in sweet tahini sauce with sumac and parsley. Served over brown rice.

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Ancient Grains Salad

by Jason Wyrick | Weekly Menu

Bulgur, farro, quinoa, and wild rice with chickpeas, golden and striped beets, roasted veggies, and shredded kale with a green goddess tahini dressing and vegan feta.

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Pasta Carbonara

by Jason Wyrick | Weekly Menu

Fettucine loaded with market veggies and a creamy carbonara sauce

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Panang Curry

by Jason Wyrick | Weekly Menu

A creamy Thai curry with butternut squash, purple sweet potatoes, broccoli, and snap peas

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