• Roasted vegetable risotto with goat cheese
  • Hearty tomato sauce with pasta and roasted garlic bread
  • Braised lentils with roasted summer squash and zucchini
  • Balsamic roasted Portobello, on challah rolls, with sun-dried tomato aioli, and artichoke olive relish,
  • Cilantro-lime quinoa with sautéed peppers, onions, and cumin grilled tofu, roasted cauliflower on the side
  • Vegetable hash with tempeh bacon
  • Thai Noodles with peanut sauce and tofu
  • Artichoke and new potatoes with pesto
  • Seitan Carolina BBQ sandwiches
  • Vegetable fried rice
  • Potato pancakes with scallion sour cream and braised red cabbage
  • Tempeh with green curry sauce, Asian vegetable medley and basmati rice
  • Pasta with sun-dried tomato pesto, spinach, olives, artichoke hearts and feta cheese
  • Ravioletti with ricotta salata, asparagus, and oven roasted tomatoes
  • Shrimp w/ roasted red pepper and cheddar grits
  • Seared Salmon with dill redskin potatoes, asparagus, and a garlic-dill sour cream sauce
  • Southwest corn and Tomato salad with avocado lime dressing and garlic shrimp
  • Crab Cakes with fingerling potatoes and fresh vegetable medley, drizzled with a whole grain mustard aioli
  • Veal or chicken picatta, with lemon caper pan sauce, steamed asparagus, and pasta
  • Herb Grilled Chicken Salad
  • Blackberry glazed Roast chicken, rice pilaf, sauteed green beans and red pepper, w/ pan sauce
  • Hummus and roasted pepper stuffed chicken breast, with mushroom polenta