Buffalo chick’n, tomatoes, celery, carrot, and Casa Terra blue cheese sauce on a French roll.

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

classic comfort dish of black bean chili with buffalo mac & cheese. 

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

Jerk jackfruit and mushroom tacos with aioli and Aardvark sauce

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

Smashburger in a tangy chile sauce with Casa Terra cheese, queso fresco, aioli, minced onion, & mushroom bacon

Noodles in Thai green curry with hearts of palm, tofu, and trumpet mushrooms

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.

A hearty lentil and veggie stew with garlic crostini.

Cavatelli pasta tossed in preserved lemon pesto, with market veggies, chickpeas, & sundried tomatoes. This was a Casa Terra favorite!

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

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

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

A thick smokey chili with beans, zucchini, pecans, and smoked BM crumbles topped with shredded CT cheese

Peanuts, roasted mushrooms, potatoes, carrots, in a coconut curry sauce over rice.

Tacos with jackfruiit and mushroom carnitas, creamy salsa verde, and minced onion with a side of beans and smoked paprika rice.

Housemade meatballs with a Korean BBQ sauce, pickled onions, & kimchi.

Couscous tossed in chermoula, with curried potatoes, guajillo apricots, carrots, shallots, cauliflower, chickpeas, harissa, & pistachios

Udon noodles in a tangy, gingery peanut sauce with greens.

Nachos topped with black beans, smokey shredded “beef,” CT cheese, guajillo lime sauce, squash, and pickled onions.

A creamy corn chowder with poblano chiles, sqash, toasted split peas, and mojo jackfruit

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

A grilled tofu steak on a ciabatta bun with sriracha ketchup, caramelized onions, oyster mushroom bac’n, and aioli.