Sample Menus:

Soup Selections:

Curried Cauliflower

Tuscan White Bean

Spicy Chickpea with Lemon & Orzo

Black-Eye Pea and Swiss Chard with Pancetta

Salad Selections:

Mixed Greens with Roasted Golden Beets & Candied Pecans-Apple Cider Vinaigrette

Romaine Caesar Salad with Vegan Almond Dressing

Kale with Edamame & Tomato-Carrot Chili Vinaigrette

Main Dish Selections:

Turkey Meatballs with Cucumber Mint Sauce

Grilled Steak with Chimichurri Sauce

Roasted Salmon with Maple-Dijon Glaze

Mushroom & Lentil Cabbage Rolls

Kale Detox Soup with Bell Pepper & Pepitas

Quinoa Turkey Chili

Cucumber & Dill Quinoa Salad

Roasted Cauliflower Salad with Lemon Parsley Viniagrette

Fall Quinoa Salad with Shallot Vinaigrette

Brown Rice Veggie Bowl with Tahini Turmeric Dressing

Roasted Winter Veggies

Indian Quinoa Stir Fry

Braised Thai Chicken with Baby Bok Choy

Coffee-rubbed steak

Cumin Turkey Meatballs with Cucumber Mint Dressing on Pita

Chipotle Lime Salmon

Side Selections:

Zucchini Noodles with Lemon Mint Pesto

Eggplant Caponata

Corn & Zucchini Quinoa Salad with Sun-Dried Tomato Vinaigrette

Pistachio Pomegranate Farro Salad

Creamed Swiss Chard with Lemon Bread Crumbs

String Bean Curry with Turmeric and Coconut Millk