A lasagna loaded with squash, eggplant, spinach, and roasted red peppers with CT ricotta and CT mozzarella. Topped with tri-colored cauliflower and artichokes.

A classic sandwich with roasted eggplant, caramelized onions, “beefy” soy curls, mustard, and savory Casa Terra cheese on a ciabatta roll with au jus.

Chicken and sauteed mushrooms tossed in a sour creamed chicken gravy with noodles and parsley

Soft polenta topped with sugo, market veggies al forno, and Italian spiced meatballs

Jackfruit and veggie birria tacos with guajillo consommé and CT cheese.

Also known as ribollita. A Tuscan stew of cannellini bean and escarole and aromatic market vegetables stewed in an herbed tomato broth. Served with croutons and a parm dusting.

Baked fries, squash, black beans, soy curls, pickled onions, cashew crema, CT cheese, and creamy avocado salsa in a whole wheat tortilla.

Grilled chick’n fajitas in garlic lime sauce with veggies, creamy salsa verde, and a side of black beans, cilantro lime rice, and roasted corn.

Couscous tossed in chermoula, with curried potatoes, guajillo apricots, carrots, shallots, cauliflower, chickpeas, harissa, & pistachios

Gnocchi in pumpkin sauce with market veggies, chana dal, and crisped sage

Noodles in Thai green curry with hearts of palm, tofu, eggplant, and mushrooms

A winter Italian farro salad with oranges, shaved fennel, red onion, olives, eggplant, squash, greens, and chickpeas in an herbed dressing.

Carrots, potatoes, mushrooms, peas, onions, and lentils in a savory gravy, topped with hashbrowns.

A smashburger with caramelized onion chutney, CT cheese, red onion, and cilantro, with a side of purple sweet potatoes.

A classic New Orleans sandwich with BeLeaf shrimp, mushrooms, blackened chick’n, fried okra, pepperoncini, pickles, tomatoes, a cabbage slaw, and remoulade on a French baguette.

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

Butter cauliflower, sweet potatoes, green beans, and peas with brown rice and curried greens

Red enchiladas with CT cheese, roasted potatoes, and caramelized onions with a side of smoked paprika rice and pinto beans.