Creamy Lemon-Herb Pasta: Spinach, peppers, cannellini beans, zucchini, and orzo pasta in lemon-herb cream sauce (V)
Wild Rice & Cranberry Stuffed Zucchini: Roasted zucchini halves filled with tender-cooked wild rice blend, cranberries, walnuts, and herbs (Vegan/GF)
Mushroom & Spinach Risotto: Creamy risotto cooked with white wine, topped with sautéed mushrooms, spinach, and Parmesan (V/GF)
Lentil Shepherd’s Pie: Simmered vegetables and lentils in herb cream sauce, baked with whipped potato topping (V/GF)
Vegetable Jambalaya: Brown rice, kidney beans, peppers, onions, and zucchini, in spicy Creole sauce (Vegan/GF)
Asian Vegetable Rice Noodles: Rice noodles with carrots, edamame, celery, bok choy, basil, mint, and toasted almonds in ginger- coconut dressing (Vegan/GF)
Hearty Vegetable Grain Bowl: Stewed tomatoes, peppers, onions, zucchini, and mushrooms, and herbs served over blend of chickpeas, brown rice and quinoa)
Acorn Squash with Vegetables and Grains: Roasted acorn squash slices with lentils, brown rice, kale, roasted mushrooms, and roasted bell peppers
Roasted Red Pepper Pasta: Fire-roasted red pepper sauce, sautéed kale, and cauliflower, tossed with farfalle pasta and fresh herbs (Vegan)