Roasted Eggplant Rigatoni

Served with confit cherry tomatoes, vegan feta, and a side of herb salad.

Green Bean, Edamame, Broccoli & Mushroom Casserole

Topped with cornbread croutons for added texture.

Slow-Roasted Carrots with Sesame Ginger Glazed Tofu

Accompanied by avocado salsa verde.

Grilled Artichoke & Arugula Flatbread

Finished with cashews for a nutty crunch.