A smashburger with CT Swiss cheese, shredded jackfruit, pickles, Cuban mustard, and mojo aioli. Served with a side of sweet potato fries.

Creamy green enchiladas topped with CT cheese and filled with roasted veggies. Served with a side of smoked paprika rice, squash, corn, and beans.

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

Shredded jackfruit, zucchini, corn, and potatoes in tinga sauce. Topped with onion, cilantro, and almond cotija. Served with a side of smoked paprika rice and beans.

Chick’n soy curls, white beans, squash, grains, and greens in a Tuscan rosemary broth.

Whole wheat or GF pasta in a high protein broccoli cheese sauce with roasted broccoli, tempeh, and almond parm.

Cashew cheese and spinach ravioli in pumpkin sauce with roasted squash, almond parm, and crisped sage.

Chef Jason’s version of a traditional Mexican meatball caldo with potatoes, carrots, squash, and rice.

Tofu in a lemon caper sauce with broccoli. Served over brown rice.

Gochujang, tofu, carrots, pickled daikon, cilantro, and lime aioli. Served with a marinated cucumber and rice noodle salad.

A red curry with potatoes, peas, red peppers, cauliflower, and chickpeas.

Plantains, black beans, chayote squash, and sofrito over cilantro lime rice.

A burger (Beyond or black bean patty) with CT cheese, bbq sauce, slaw, and pickled onions. Served with cauliflower wings.

Jackfruit and veggie birria tacos with guajillo consommé and CT cheese. Served with rice and beans.

Light and creamy whole wheat fettucine featuring Blue Sky Farms produce and blackened tofu.

Tofu, carrots, potatoes, & onions in a golden brown Japanese curry. Served with brown rice.

Pad Thai noodles with tofu, vegan egg, bean sprouts, peanuts, shallots, and lime.

Quinoa, cilantro jalapeno hummus, butternut squash, almond queso fresco, zucchini, sundried tomatoes, and pepitas