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

Green enchiladas filled with sweet potatoes, squash, and hominy. Served with a side of smoked paprika rice and coconut chipotle beans.

Creamed red lentils cooked in a coconut, lime, and red curry sauce. Topped with sweet potatoes, purple cauliflower, and hearts of palm.

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

Orrechiette pasta in cherry tomato sauce with zucchini, kale, and sausage.

A delectable Thai curry redolent of lemongrass and lime leaves, with potatoes, carrots, & chickpeas.

Grilled Beyond Beef or (Black Bean Patty for the No Meat Alternative or “NMA” option), Iceberg Lettuce, Secret Sauce, Pickles Onions, plant-based American Cheese

Stir-fried noodles, market veggies, and smoked tofu in a savory sauce.

A stew reminiscent of a comforting chick’n pot pie filling with shredded chick’n, carrots, peas, potatoes, & dumplings.

A New Orleans rice dish in a Creole tomato sauce with sliced sausage, grilled oyster mushrooms, and shredded jackfruit

A creamy risotto with mole amarillo, squash, cauliflower, and yellow split peas

Roasted chick’n, cherry tomatoes, and veggies with tzatziki and a side of hummus. Served with whole wheat lavash.

Tacos with roasted “beef,” squash, potatoes, and salsa with a side of cilantro lime rice and black beans

Made from lentils and vegetables and spice served with a roasted potato and zucchini salad whole wheat buns

Whole wheat pasta with a “meaty” tomato sauce, zucchini, olives, grated CT Parmesan, and basil.

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

An Ethiopian veggie and lentil tomato stew laced with berbere.

Seared tofu in orange ginger sauce with sesame broccoli over brown rice.