Ramen with birria concentrate, corn, poblano chiles, caramelized onions, wilted spinach, mushrooms, roasted garlic, and green onions.

Creamy green enchiladas topped with CT cheese and filled with roasted veggies

Smashburger in a tangy chile sauce with Casa Terra cheese, queso fresco, aioli, minced onion, & our plant-based bac’n!

Pappardelle pasta tossed in harissa with blackened tofu, roasted veggies, blistered cherry tomatoes, almond yogurt, and mint

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

Chickpeas and market veggies in a Moroccan tomato sauce over Israeli couscous.

A burger with poblano and Hatch chile relish, Casa Terra muenster, aioli, and grilled onions.

Blackened tofu in a garlicky tomato lime sauce served with smashed potatoes.

Roasted market veggies, tempeh, and lentils in marinara on a hoagie roll with CT cheese, aioli, and a kale salad.

A mango coconut curry with chickpeas, squash, broccoli, and shallots. Served over lime rice.

Creamy pasta with roasted artichokes, crispy kale, tomatoes, chickpeas, and queso fresco

Veggies roasted in an achiote guajillo sauce with salsa verde, queso fresco, & pineapple pico

Roasted tofu and veggies, with sundried tomatoes, and preserved lemon pistachio pesto in a whole wheat tortilla.

Black bean chili on one side, CT mac & cheese on the other.

Seared tofu steak with roasted eggplant, caramelized onions, and topped with horseradish aioli with a bit of “steak” sauce.

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

Blistered cauliflower, caramelized onions, and za’atar chickpeas in sweet tahini sauce with sumac and parsley. Served over brown rice.

Breakfast tacos with scramble, soy curls, squash, beans, creamy salsa verde, pepitas, and pickled onions.