Saucy Ethiopian chickpeas with berbere spice blend, served with cardamom and turmeric-infused collard greens on the side

Slow cooker pork carnitas with citrus, oregano, and cumin served with a side of coconut rice and kidney beans

Persian chickpea stew with walnuts, pomegranate molasses, fresh spices, parsley, and sweet pepper 

Indian mulligatawny stew with red lentils, sweet potato, apple, coconut milk, and green chili, served with a side of crunchy cumin cashews

Turkey meatballs with basil and sundried tomatoes in marinara sauce served over fluffy golden polenta

Basil tofu “ricotta” pasta shell bake with marinara, spinach, and mozzarella

Vegetable biryani with rice, chickpeas, carrot, bell pepper, cashews, and cilantro-mint chutney on the side

Lamb or beef ragu slow cooked with tomatoes, carrot, onion, celery, wine, and herbs

Lemongrass-ginger chicken meatballs over butter lettuce cups with light soy glaze, topped with fresh herbs

Cuban chicken and roasted veggies in zesty citrus cilantro marinade with sweet potato, pepper, and onion

Mediterranean roasted chicken, chickpea, and veggie bake with oregano, smoked paprika, and lemon zest

Vegetarian shepherd's pie with root veggies, white beans, mushrooms, peas, and gravy underneath fluffy mashed potatoes

Creamy spinach lentils with potato, carrot, herbs, cream, and white wine