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Vegetarian
Eggplant Feta Bulgur Chickpea Salad with Pine Nuts
Crispy Tempeh Quinoa Cake with Mango Chili Sauce
Avocado Baked Eggs with Shaved Brussels Salad
Swiss Chard with White Beans
Roasted Parsnip, Rainbow Carrot & Spinach in Brown Butter Sage
Carrot Soup with Cumin
Farro, Pistachio, Almond, and Cranberry Salad
Chickpea and Eggplant Curry
Grilled Portobello “Barbacoa” Taco Filling
Strawberry Melon Aqua Fresca
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