“Beefy” soy curls and caramelized onions & peppers in a peppersteak sauce with aioli on a hoagie roll.

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

A bowl of borlotti beans cooked in porcini broth, barley, sundried tomatoes, mixed mushrooms, potatoes, golden beets, zucchini, and kale with croutons.

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

Scramble in salsa roja, topped with corn, squash, queso fresco, and pico de gallo with a side of smoked paprika rice and refried beans.

Market veggies and chickpeas in a curried tomato sauce, served over brown rice.

Juicy carne asada soy curls, smoked paprika rice, garlic potatoes, squash, salsa taquera, minced onion, cilantro, and fresh tomatoes in a whole wheat tortilla.

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

Cold rice noodles with peanut lime sauce, shredded Napa cabbage, shredded carrots, edamame, and crushed peanuts.

Savory red quinoa with fire-roasted artichokes, tomatoes, cucumbers, pepitas, shredded kale, almond queso fresco, & cilantro jalapeno hummus

Roasted eggplant tossed with fresh herbs and spiced and stew in a tomato sauce and tossed with rigatoni

A traditional Vietnamese soup with glass noodles, baked tofu, shiitake mushrooms, bean sprouts, mint, and lime in a charred onion and ginger broth.

Creamed red lentils with potatoes, golden beets, and carrots, laced with fresh cumin, coriander, and Aleppo chiles.

Smoked mixed soy curls, mushroom, seasonal vegetables in a lime leaf barbacoa sauce, topped with pineapple pico and almond queso fresco. Served with a side of chipotle beans.

Noodles in a cheesy sauce loaded with market veggies and bratwurst

A lemongrass and shallot infused “fried” rice with tofu, carrots, green beans, peas, and vegan scrambled egg. 

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

A burger with mustard, lettuce, tomatoes, pickles, and onions, on a lightly toasted bun with a side of garlic potatoes.