Maple Balsamic Brussel Sprouts (Vegan) — roasted with whole garlic cloves, pear tomatoes, and red onion. Tossed in maple balsamic glaze and topped with toasted walnuts. Served with jasmine rice and garlic sauteed spinach.

Wild Mushroom Spaghetti (Vegan) — portobello, porcini, and button mushrooms sauteed with garlic, extra virgin olive oil, pear tomatoes, and fresh sage. Tossed with thin spaghetti and vegan parmesan.

Veggie Tofu Lo Mein (Vegan) — mushrooms, scallions, green beans, carrots, garlic, tofu, and ginger stir-fried with organic wild honey, non-GMO soy sauce, mirin, and a touch of sriracha. Tossed with soba noodles.

Pumpkin Ravioli (Vegetarian) — three cheese and roasted pumpkin pasta squares, topped with garlic brown butter balsamic sauce with fresh oregano and crushed red pepper. Served with buttered broccoli.

Vegetable Platter (Vegan) — paleo mashed cauliflower, herb-roasted vegetables, and steamed broccoli.