Meatballs and market veggies in sugo with CT mozz on a hoagie roll.

Tofu chick’n, cauliflower, carrots, potatoes, and green peas in a buttery tomato sauce.

Red enchiladas with CT cheese, roasted potatoes, and caramelized onions with a side of refried beans.

A whole wheat wrap with hummus, garlic lime tofu, salsa macha, and lots of vegges.

A delectable Thai curry redolent of lemongrass and lime leaves, with potatoes, carrots, & chickpeas.

Creamy parm orzo with corn, roasted eggplant, zucchini, red bell pepper, and baby fava beans. 

A lentil “meatloaf” roasted in bbq sauce with mashed potatoes and gravy.

Whole wheat penne (or GF pasta) with Sicilian ratatouille, chickpeas, and almond parm.

Soy curls, potatoes, zucchini, onion, and poblano chiles in Oaxacan amarillo with cilantro lime rice and beans.

Falafels, onion, tomato, cucumber, olives, and almond feta over herbed lemon tabouleh.Falafels, tahini, onion, tomato, cucumber, olives, and almond feta over herbed lemon tabouleh.

A riff on the traditional Portuguese potato, kale, and sausage stew with corn and zucchini.

High protein yellow dal and garlic potatoes over brown rice.

Breaded tofu with garlicky mashed potatoes and gravy.

Mojo soy curls, black beans, cilantro lime rice, garlic lime potatoes, salsa taquera, and pico in a whole wheat tortilla.

Creamy pastawith blackened tofu chick’n and roasted veggies. 

A coconut lemongrass Thai curry with eggplant, red peppers, potatoes, chickpeas, and brown rice.

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

Quinoa, cilantro jalapeno hummus, golden beets, almond queso fresco, cucumber, and pico.