Squash, sun-dried tomatoes, peppers, and onion over toasted lemon couscous with side of hummus.

Grilled patty of hearts of palm, pepper, onion, vegan mayonnaise, breadcrumbs, and seasonings.

Spanish rice, beans, lettuce, tomato, avocado, and jalapeno on a tortilla with chili lime vinaigrette.

Toasted cumin hummus topped with roasted eggplant, Moroccan mint-carrot salad and romesco sauce with puffy pita.

Roasted chili and cumin-seasoned sweet potatoes, black bean salsa, and jicama slaw in a flour tortilla.

Corn chips topped with plant-based chili con carne, salsa, and banana peppers.

Pumpkin-orange pancakes topped with warm pear compote, a dollop of Greek yogurt and a sprinkle of granola.

Fluffy bao filled with roasted Portobello mushrooms, pickled carrot & daikon, sliced jalapeno & creamy sriracha.

Potato gnocchi sauteed with tomato cream sauce and garlic topped with parmesan and basil.

A flour tortilla filled with a creamy jackfruit salad, fresh tomato, and arugula.

Southwest-spiced stew of tomatoes, onions, peppers, kidney beans and meatless beef
crumbles.

Old Bay brussel sprout tacos with roasted corn, pickled cabbage, cilantro onions, and ranch crema.

Shrimp sauteed with onion, scallions, garlic and lemon-garlic vegetable broth tossed with
linguine.