A smashburger with Swiss cheese, sauerkraut, and Russian dressing with a side of zucchini potato salad.

Fettucine lightly tossed in a spicy tomato sauce with roasted artichokes, ricotta, and basil. Served with a side of marinated cannellini beans.

A Thai red curry loaded with tofu and veggies and served over quinoa.

Tofu chick’n, mushrooms, and squash in a creamy sauce over whole wheat noodles.

Roasted tofu and veggies, with sundried tomatoes, and preserved lemon pistachio pesto in a whole wheat tortilla.

 West African peanut tomato stew with sweet potatoes, lentils, kale, jackfruit chick’n, peanuts, and chili crisp.

A black bean burger katsu with katsu curry, shredded cabbage, pickles, and wasabi aioli.

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

Roasted spiced soy curls with tzatziki, tomato, onion, lettuce, and housemade feta. Served with a side of preserved lemon hummus.

Red chimichurri tofu, roasted plantains, squash, red peppers, & aioli with a side of Moros y Cristianos (black beans and rice)

A French Onion Soup Loaded with Lentils, Barley, Mushrooms, Potatoes, Zucchini, & Kale

Whole wheat pasta tossed with artichokes, eggplant, zucchini, and spinach in a sundried tomato pomodoro sauce.

A red chile tamal with a side of Oaxacan refried beans, Spanish rice, creamy salsa verde, and queso fresco.

A chick’n patty sandwich with sugo, CT provolone, red peppers, onions, basil aioli, and lettuce.

Blackened tofu, carrots, potatoes, & peas in a creamy tomato sauce. Served over brown basmati rice.

Stir fried high protein noodles in yakisoba sauce with shredded cabbage, carrots, sprouts, and edamame.

Gnocchi in a creamy carbonara sauce with shiitakes, ground tempeh, and market veggies. 

Mashed fava beans with cumin, coriander, and lemon with a side of green Persian rice.