Pasta and Market Veggies with Preserved Lemon Pesto

by Jason Wyrick | Weekly Menu

Cavatelli pasta tossed in preserved lemon pesto, with market veggies, chickpeas, & sundried tomatoes. This was a Casa Terra favorite!

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Jerk Chick’n Tacos

by Jason Wyrick | Weekly Menu

Jerk tofu chick’n with pineapple salsa, pickled onion, cabbage slaw, blackened garlic and chile aioi, and a side of Jamaican dirty rice and pigeon peas.

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Korean BBQ Sandwich

by Jason Wyrick | Weekly Menu

Bulgogi soy curls, peppers, and onions in Korean BBQ sauce with kimchi mayo, shredded purple cabbage and pineapple on Noble Bread ciabatta with a side salad of sweet and sour Napa cabbage.

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Costa Rican Breakfast

by Jason Wyrick | Weekly Menu

Gallo pinto, tofu scramble, plantains, and tortillas, plus coffee!

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Summer Veggie Lasagna

by Jason Wyrick | Weekly Menu

Red sauce and CT cheese lasagna with squash, spinach, corn, and red peppers.

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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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