A pesto lasagna with zucchini, greens, and CT cheese.

Chimichurri chick’n, roasted plantains, and roasted red peppers with a side of Moros y Cristianos (black beans and rice)

Deconstructed sushi with rice, edamame, pickled daikon, smoked tofu, nori, pickled ginger, & wasabi mayo

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

Roasted cauliflower & tofu in an ancho tamarind sauce over red chile rice

Chickpeas, market veggies, & spinach & a curried tomato sauce

A teriyaki burger with CT cheese, pineapple, sweet onion, & slaw on fresh made buns

Market veggies in a coconut curry sauce laced with allspice and thyme

Jerk jackfruit and mushroom tacos with aioli and Aardvark sauce

A grilled panini with eggplant, zucchini, red pepper, Casa Terra cheese, and preserved lemon pesto.

Dirty couscous paired with a lush gumbo

Noodles and lightly cooked veggies in a coconut lime sauce. Short history: Rice noodles were invented in China about 2200 years ago – but Pad Thai was actually invented in the 1930’s by the prime minister at the time, Plaek Phibunsongkhram. There are two different theories as to his motivations behind creating this dish. One is that Thailand at...

Folded enchiladas in red enchilada sauce, sweet potatoes, carrots, pinto beans, almond queso fresco, shredded greens.

Urban Beans beef with poblano chiles and red peppers, onions, Casa Terra cheese sauce, and pickles.

Tofu, broccoli, and red peppers in a black pepper mushroom sauce over rice.

Tandoori sweet potatoes with jocoque sauce, corn, lime, and cabbage slaw, and a side of saffron lime rice & chickpeas.

A Thai red curry with sweet potatoes, broccoli, carrots, snap peas, & shredded chick’n over rice.

Creamy pasta and spinach with blackened cauliflower, artichokes, and mushrooms.

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

Tacos with bbq jackfruit, zucchini, and sweet potatoes

Zucchini and golden beet noodles with roasted beet hummus, tahini sauce, and pomegranates

Creamy orzo with asparagus, artichokes, and cauliflower

Roasted market veggies & chickpeas in a curried tomato sauce, served over brown rice.

Thick “tortilla” boats filled with black beans, zucchini, crisped mushrooms, peanuts, salsa de molcajete, and guajillo lime aioli. Served with a roasted corn & kale salad.