green and purple kale salad w/baked tempeh, raw seasonal vegetables, mixed nuts and seeds w/lemon-tahini dressing
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chipotle-spiced cauliflower lettuce wraps w/tangy lime-cilantro coleslaw and avocado
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zucchini-noodle pesto pasta with chickpeas and fresh seasonal vegetables
roasted cauliflower steaks topped with kale-basil pesto, sundried tomatoes, olives, pignoli
roasted bell peppers stuffed w/quinoa, black beans, corn, topped with fresh salsa and avocado
cauliflower fried rice with sesame tofu, mixed seasonal vegetables and cashews
roasted portabella mushrooms stuffed with white beans, red peppers, and olives topped with basil pesto
black bean, sweet potato, and seasonal vegetable chili topped w/cilantro and avocado
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*when possible, local, organic, and seasonal produce will be used

