Jasmine turmeric rice with vegan chorizo, refried beans, vegan cheddar cheese, pico de gallo, lettuce & radishes
Grilled Curry Chicken
Char-grilled boneless chicken breast that has been marinated in a mild curry-yogurt blend
Ryder’s Salad
Arugula with a cranberry, orange, apricot, and crispy chickpea couscous
Chicken Tagine
Moroccan chicken stew with vegetables, chickpeas, raisins, olives and almonds in savory tomato broth
Curried Vegetable Lentil Stew
Seasoned lentils cooked with cauliflower, kale, carrots and aromatic spices create a hearty vegetarian stew.
Turmeric Ginger Vinaigrette
Moroccan Vegetable Stew
Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.
Fall Vegetable Salad
Roasted butternut squash, quinoa, farro, diced apple, fennel, toasted pumpkin seeds and kale spring mix with ginger turmeric vinaigrette.
Pumpkin-Curry Vegetable Sauté
Looking for a Meatless Monday recipe? Or are you simply a lover of curry? This vegetable sauté from our fall menu stars autumn favorites like butternut squash, cauliflower and chickpeas for protein and fiber. It’s topped with a curried pumpkin sauce for a zesty punch!
Tropical Green Smoothie
This is sure to be your new go-to drink. In addition to the power-packed kale and spinach, it has almond milk, zingy ginger, and earthy and colorful turmeric, which is gaining popularity for its anti-inflammatory properties.