Pappardelle with Blackened Tofu and Roasted Veggies

by Jason Wyrick | Weekly Menu

Pappardelle pasta tossed in harissa with blackened tofu, roasted veggies, blistered cherry tomatoes, almond yogurt, and mint

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Market Veggie Grinders

by Jason Wyrick | Weekly Menu

Assortment of Roasted Market Vegetables, Tempeh, & Lentils on Hoagie Roll, Aioli, and Hummus.

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Hungarian Mushroom Stew

by Jason Wyrick | Weekly Menu

Our take on Hungarian Hunter’s Stew, this dish features sausage, jackfruit, mushrooms, carrots, and sauerkraut in a tangy tomato sauce.

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Gallo Pinto

by Jason Wyrick | Weekly Menu

A traditional Costa Rican breakfast of rice, beans, chayote squash, and salsa Lizano along with plantains, scramble, and tortillas.

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Kichdi

by Jason Wyrick | Weekly Menu

A cleansing and healthy Indian dish of mung dal, toor dal, jasmine rice, turmeric, and ginger with greens and veggies. and almond yogurt.

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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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