A lasagna loaded with squash, eggplant, spinach, and roasted red peppers with CT ricotta and CT mozzarella. Topped with tri-colored cauliflower and artichokes.

Seared tofu steak with roosted eggplant, caramelized onions, topped with horseradish aioli and steak sauce.

Noodles in a peanut, lime, & red curry sauce, with edamame, carrots, & cucumber.

Poblano- tomatillo broth with hominy, grey squash, pinto beans, and cabbage

Butternut squash, green beans, sweet peppers, tomato, garbanzo beans, and spinach in a coconut curry sauce laced with allspice and thyme, garnished with coconut cream and toasted coconut

A savory Moroccan soup made with dried legumes, lentils, and chickpeas

A smoked BBQ burger with Casa Terra (CT) Plant-Based cheese, mushrooms, grilled onions, bac’n, and leeks, served with a side of brussels sprouts. 

Our spin on a classic Vietnamese sandwich with tofu

A coconut green curry with market veggies over rice.

Gnocchi paired with a mélange of market veggies and plant-based sausage tossed with our preserved lemon pesto.

Tofu scramble, pinto beans, squash, and salsa ranchera, and avocado crema over tortillas

Our version of chicken inasal, with chick’n marinated in calamansa juice and achiote, chayote, and plantains in taco form.

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

Creamy pasta and spinach with blackened cauliflower, artichokes, and mushrooms.

Also known as ribollita. A Tuscan stew of cannellini bean and escarole and aromatic market vegetables stewed in a rosemary tomato broth finished with crusty bread and parmesan

A creamy Thai curry with butternut squash, purple sweet potatoes, broccoli, and snap peas

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