Menu

Thai Lemongrass Hot Pot with Winter Squash, Tofu, and Red Peppers

Homemade Falafel Salad on local baby greens with red pepper, cucumber, roasted cauliflower, and Maplebrook Farm feta and a lemon cilantro dressing

Butternut Squash Posole (Mexican Stew with Hominy)

Wild Rice Stuffed Delicata Squash with Toasted Walnuts

Mongolian Tempeh and Broccoli Stir-fry

Black Bean and Vegetable Stuffed Yams

Chipotle Black Bean Burgers with Avocado on Lettuce Wraps

Buddha “Beef” (Seitan or Tofu) with Stir-fried Broccoli, Red Pepper and Carrot

Tofu and Spinach Baked Ziti

Aloo Gobi (Potato Cauliflower Curry)

Local Potato and Kale Enchilada Bake with Red Chili Sauce

Quinoa “Fried Rice” with Shredded Carrot, Green Beans and Sesame Eggs

Mexican Confetti Stuffed Red Peppers

Basil Pesto Farfalle Pasta with Local Cherry Tomatoes, Roasted Shallots and Fresh Mozzarella

Stuffed Portabella Mushrooms

Miso Tahini Noodles with Shaved Carrot and Red Pepper