Noodles in a peanut satay sauce with tofu, shallots, red bell pepper, and tri-colored carrots.

A burger with CT cheese, bbq sauce, onion rings, ancho bac’n, and guajillo lime aioli with a side of potato zucchini salad.

Spinach, leeks, spring onions, zucchini, and almond feta pie in phyllo dough with a side of preserved lemon hummus.

Chick’n, rice, and zucchini in a ginger turmeric sauce. Topped with chile crisp and cilantro.

Noodles with a creamy garlicky sauce, tajin tofu, poblano chiles, squash, corn, and pickled onions.

A Thai red curry loaded with tofu and veggies and served over quinoa.

A smashed patty with CT cheese, caramelized onions, ketchup, and roasted garlic aioli on rye bread. Served with a potato and zucchini salad.

Cashew and spinach ravioli with a creamy red sauce, eggplant, zucchini, and almond parm.

A shepherd’s pie with peas, corn, eggplant, zucchini, celery, and lentils all topped with lemon garlic mashed potatoes.

A ginger coconut red curry with tofu, red bell pepper, potatoes, and carrots. Served over rice.

Our version of cashew chicken with tofu, toasted cashews, bell pepper, zucchini, bok choy, and mushrooms in a semi-sweet sauce with noods.

Roasted tofu, cucumber, tomatoes, red onion, greens, and a bright tahini sauce served over red rice and bulgur with a side of preserved lemon hummus.

A “beef” stew with soy curls, potatoes, carrots, celery, and olives. Served with rice.

A burger with CT cheddar, bac’n, diced green chiles, onions, salsa roja, avocado cream, and sour cream. Served with an elote salad.

Light and creamy whole wheat fettucine featuring Blue Sky Farms produce and blackened tofu.

Mixed beans, corn, peppers, onions, squash, and beans in an ancho & tomato sauce. Served with cornbread.

A Thai green curry with housemade curry paste. Loaded with market veggies and tofu, and served over brown rice.

Japanese noodles in tahini broth with pan-fried tofu, bok choy, corn, and shiitake mushrooms.