Shredded jackfruit in a hearty stew of kidney beans, tomatoes, onions, peppers, garlic, and warm spices
Italian Spinach, White Beans, and Orzo
Tender orzo pasta with fresh spinach, white beans, and a sun-dried tomato mixture topped with fresh basil
California Taco Salad
Roasted corn, black beans, tomatoes, and brown rice on a bed of Romaine and arugula get topped with Chipotle Greek Yogurt Dressing, guacamole, and crunchy tortilla straws.
Portobello Mushroom and Corn Tacos
Sautéed Portobello mushrooms, green peppers, onion and corn with Pico de Gallo and fresh cilantro
Asian Teriyaki Noodles
Rice noodles tossed with sautéed carrots, mushrooms, bell pepper and sweet teriyaki sauce
Butternut and Black Bean Chili with Quinoa
A hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa.
Kung Pao Cauliflower
Forget takeout! This vegetarian stir-fry combines roasted cauliflower, red peppers and green onions in a chili garlic sauce you can find in your grocery store.
Eggplant Meatball Marinara
From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa
Roasted Butternut Tartine
Open-faced sandwich with roasted butternut squash, arugula, ricotta cheese and a Dijon maple drizzle.