Monday’s Upcoming Menu
Meals for Monday, January 18th
A grilled tofu steak on a ciabatta bun with sriracha ketchup, caramelized onions, oyster mushroom bac’n, and aioli, with a cucumber tomato side salad.
Folded enchiladas in red enchilada sauce, sweet potatoes, carrots, pinto beans, almond queso fresco, shredded greens.
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.
Curried spinach, potatoes, and Casa Terra paneer over rice. Short History: Saag Paneer is a...
Our take on Hungarian Hunter’s Stew, this dish features sausage, jackfruit, mushrooms, carrots, and sauerkraut in a tangy tomato sauce.
Red curry chick’n, cabbage, celery, carrots, kale, basil, and mint in a Thai peanut sauce all wrapped in a giant tortilla.
The 6 meals for the week of January 11th
A smoked BBQ burger with CT cheese, grilled onions and cabbage, & aioli, served with a side of dill potato salad.
Peanuts, roasted mushrooms, potatoes, carrots, in a coconut curry sauce over rice.
A savory lemon broth with rice, sliced almonds, chickpeas, and shredded jackfruit with almond yogurt.
Tofu, broccoli, and red peppers in a black pepper mushroom sauce over rice.
Golden beets, purple cauliflower, & Brussels sprouts with a lemony barley risotto.
Fettucine, cauliflower, & spinach in a creamy, cheesy sauce.
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Plantains, black beans, chayote squash, and sofrito over cilantro lime rice.
Roasted market veggies & chickpeas in a curried tomato sauce, served over brown rice.
Pomegranate infused seitan with roasted zucchini, onion, tzatziki, and zhoug sauce.
A Middle Eastern dish made with sweet and savory lentils & eggplant and topped with a cheesy bechamel breadcrumb mix.
Lush quinoa topped with roasted veggies, chickpeas, tofu, & dragon sauce.
Orrechiette pasta in cherry tomato sauce with zucchini, kale, and sausage.
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Figs, artichokes, tomatoes, cucumber, Casa Terra feta, and chopped toasted pepitas. Served over rice and lentils.
Our version of chicken inasal, with chick’n marinated in calamansa juice and achiote, chayote, and plantains in taco form.
A Southern New Year’s tradition, made with rice, pigeon peas, and collard greens.
Unreal Deli Turk’y, zucchini, cherry tomatoes, lettuce, and a sundried tomato almond spread served on fresh baked ciabatta.
A hearty tomatillo pozole thickened with pepitas, with purple sweet potatoes, hominy, zucchini, & chard.
A classic New Orleans dish with smoked sausage, tofu, and okra.