Gnocchi in pumpkin sauce with market veggies, mojo tempeh, and crisped sage

Enchiladas in a red chile pepita sauce (pipian) with CT cheese, hominy, sweet potatoes, squash, jackfruit, and black beans.

A comforting plate of whole wheat or GF spaghetti in sugo with meatballs, almond parm, and basil.

A white chili with white beans, chopped chick’n, zucchini, potatoes, and corn.

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

A mixed whole grain bowl with brussels sprouts, beets, sweet potatoes, apples, chickpeas, maple dijon dressing, and almond queso fresco.

BBQ soy curls, bell peppers, onions, mushrooms, eggplant, and CT cheese on a hoagie roll.

Carrots, potatoes, mushrooms, peas, onions, and lentils in a savory gravy, topped with hashbrowns.

Tofu and green peas in a curried tomato sauce over brown rice.

Tacos with butternut squash, sweet potatoes, tofu chick’n, and chermoula.

Creamed red lentils cooked in a coconut, lime, and red curry sauce. Topped with Murasaki sweet potatoes, carrots, & basil.

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 a French Dip sandwich with a burger patty, CT Swiss cheese, dijon mustard, onions, and eggplant. Served with a potato salad.

These enchiladas, or rather enmoladas, are served with mole poblano, CT cheese, and roasted veggies with a side of Oaxacan black beans and smoked paprika rice.

Ramen with beefy Mongolian soy curls, red peppers, carrots, and broccoli in a ginger sesame broth.

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

High protein yellow dal and garlic potatoes over brown rice.

Orzo in marsala sauce with blackened tofu chick’n, mushrooms, carrots, zucchini, and spinach.