Green Curry
A coconut green curry with market veggies over rice.
A coconut green curry with market veggies over rice.
A quiche over puff pastry with mushroom bacn’n, spinach, leeks, and peach chutney. Served with a side of maple roasted root veggies.
Spinach-flavored fettucine with spring peas, artichokes, asparagus, chick’n, in a garlic pesto with our new vegan burrata.
Enchiladas in in a Oaxacan guajillo and ancho chile sauce with market veggies, CT cheese, and refried black beans.
Market veggies and edamame in a coconut curry of cilantro, mint, ginger, lemongrass, and lime.
A peanut tomato stew with sweet potatoes, lentils, & kale.