Weeknight Dinner Items

Stir-fried chicken breast with quinoa and asparagus.

Roasted chicken soup with fennel, ginger, turmeric, carrots, lentils, and quinoa.

Sautéed chicken breast and Asian vegetables on collard green wraps, with sweet and spicy peanut sauce.

Chicken thighs, onions, peppers, celery and chickpeas roasted in an Italian tomato sauce.

Seasoned ground lamb and fresh vegetables and herbs, wrapped in a hand-made chickpea flour tortilla.

A classic beef shepherd's pie, dressed up with extra vegetables and a cauliflower mash.

Roasted bell peppers stuffed with beef, quinoa, vegetables and tomatoes.

Classic vegetable soup with shredded turkey thighs, brown rice, roasted butternut squash, and fresh herbs.

Fresh salad with grilled chicken and chickpeas atop kale, radish, cucumber, tomato, and fresh basil.

Braised brisket with fennel, onion, celery, carrots, and fresh herbs.

Roasted chicken soup with gluten-free noodles, onions, bell peppers, fresh vegetables and herbs.

Chicken breast braised in onions, tomatoes, and a blend of Moroccan spices.

Skin-on chicken thighs seasoned with peri-peri spice and roasted with chickpeas and collard greens.

Ground chicken meatballs spiced with harissa and fresh herbs.

Roasted chicken and vegetable soup with lentils, spinach, and preserved lemon.

Ground chicken or lamb meatballs with zaatar spice and fresh herbs alongside a fresh herb tahini sauce.

Ground beef stewed in onion, tomatoes, Lebanese spices, and fresh okra.

Grilled chicken breast seasoned with zaatar, served with harissa spiced chickpeas and roasted bell peppers.

Tex-Mex quesadillas with tofu, roasted vegetables, beans, and optional cheese.

White navy bean patties cooked with fresh herbs, tomatoes, olives, red onions, and balsamic vinegar.

King oyster mushrooms roasted and "pulled" like carnitas, served in tacos with fresh vegetables and herbs.

Roasted harissa spiced cauliflower, served with white bean puree, roasted crispy white beans, and chimichurri.

Black-eyed peas stewed with onions, ginger, Indian curry spices, fresh coconut, tomatoes, and chilies.

Roasted paneer stewed with onions, tomatoes, Indian spices, peppers, and chilies, served with cumin and coriander-spiced rice.

Vegan-prepared quinoa with roasted vegetables, turmeric, paprika, and vegetable broth.

Slow-cooked chickpeas with onions, peppers, garlic, and harissa, served with crispy grilled halloumi.

Indian street-style burritos with curry roasted potatoes, cauliflower, and chickpeas.

Vegan burger patties made with roasted sweet potatoes, black beans, oats, and fresh vegetables.

Vegan white navy bean tacos with a spicy chipotle tomato sauce.

Roasted cauliflower and a garlicky tahini sauce with spices, pickled onions, and fresh herbs.

Slow-cooked chickpeas with onions, garlic, peppers, ginger, fresh vegetables, and Indian curry spices.

Roasted cauliflower, sweet potatoes, onions, peppers, and tomatoes in a bright and fresh red lentil stew.

Mexican-style black beans with corn, tomatoes, and green onion stuffed into roasted sweet potatoes.