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• Served with roasted garlic mashed potatoes, seasonal vegetables, and a creamy mushroom sauce.

• Accompanied by wild rice pilaf, sautéed asparagus, and a lemon-dill sauce.

• Penne pasta tossed with fresh seasonal vegetables in a light garlic and olive oil sauce.

• Served with a red wine reduction, roasted fingerling potatoes, and haricot verts.
• 5 Vegan Buddha BowlQuinoa, roasted sweet potatoes, chickpeas, avocado, and mixed greens with tahini dressing.