Zesty southwest pasta salad with charred corn, cherry tomatoes, cilantro, jalapeño, sweet pepper, and black beans served with creamy avocado-lime dressing on the side

Thai noodle salad with basil, rice noodles, crunchy veggies, and peanut sauce 

Strawberry quinoa salad with cucumber, mint, almonds, lemon, and feta or goat cheese

Japanese soba noodle salad with thin sliced crunchy veggies, cilantro, basil, and sesame dressing

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

Mexican creamy pinto bean stew with corn jalapeno fritters

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

Turkey meatballs with sun-dried tomatoes, basil, and Parmesan in marinara sauce 

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