• Quinoa salad with strawberries, cucumber, toasted almonds, fresh herbs, and feta

• White bean salad with caramelized carrots, dill, lemon, and shallots

• Massaged kale salad with maple-lemon-tahini dressing and any additions of choice (toasted almonds, cranberries, and feta are delish)

• Broccoli with chili-sesame-lime dressing

• Crispy cauliflower-parmesan fritters

• Kabocha squash simmered in mirin broth with sesame seeds

• Farro salad with roasted broccolini and carrots

• Japanese sweet potatoes on the half shell with whipped miso tahini lime butter

• Rainbow Asian slaw with finely shredded red cabbage, carrots, bell pepper, and daikon radish in sesame-soy dressing and crunchy roasted peanuts

• Harissa spiced roasted carrots and chickpeas topped with lemon zest

• Roasted zucchini and garlic orzo pasta with lemon, fresh herbs, and toasted pine nuts

 

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• Vegetarian shepard’s pie with root veggies, white beans, mushrooms, peas, and gravy underneath fluffy mashed potatoes

• Roasted veggie enchiladas with pinto beans, creamy poblano sauce, and cheese (option to add pulled pork or chicken)

• Savory galette with caramelized onions, leeks, ricotta, herbs, and seasonal greens

• Crispy broccoli-quinoa cakes with fresh herbs, green onions, and cheddar

• Baked chard gratin with parmesan, shallots, topped with crispy panko crumbs

• Falafel with turmeric, green onion, celery, and fresh herbs, lightly pan-fried

• Spanakopita with eggs, spinach or chard, feta, fresh herbs, and buttery phyllo dough

• Vegetarian nut loaf with walnuts, cheddar, and mushrooms

• Ginger-scallion meatballs with sticky soy-honey glaze

• Thai chicken meatball soup