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

A hearty, comforting Portuguese stew of sausage, potatoes, and kale.

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

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

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

Noodles in a peanut, lime, & red curry sauce, with edamame, carrots, & cucumber

Veggie and cheese enchiladas with two different sauces, crema, and queso fresco

A red coconut curry with market veggies, tofu, and lime rice

A burger with CT cheese and Texas Red chili and a side of baked sweet potato fries

Spaghetti pasta tossed in a herbed mushroom – beer cheese cream sauce with seared bratwurst.

Aromatic vegetables with red lentils, roasted squash, and chorizo spiced mushrooms.

Gnocchi paired with a mélange of market veggies and sausage (white beans for NMA) tossed our preserved lemon pesto.

A turk’y loaf, crispy sage mashed potatoes, & stuffing (Lentil walnut loaf for our “Gluten-Free” and “No Meat Alternative” customers)

Special for a holiday week! We created a breakfast item to help you manage your potential busy week. Pancakes, maple syrup, scramble, and sausage patties.

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

Couscous with root veggies, cranberries, nuts, and chickpeas laced with orange blossom

A split dish with our mac & cheese with another side of roasted scalloped potatoes, chives, & mushroom bac’n

Roasted cauliflower and yellow split pea soup infused with rosemary