FSauté of peppers, carrots, broccoli, onion, chickpeas, and red cabbage tossed with roasted cherry tomatoes in a coconut curry sauce; served over cilantro lemon rice.

Roasted bell peppers stuffed with black bean and corn fried rice, topped with toasted panko and melted cheddar, and finished with a chipotle-lime aioli and fresh cilantro.

Fettuccine tossed in a butternut squash-brown butter sauce with toasted pepitas, dried cranberries, and chiffon ade sage.

Flour tortillas filled with spiced jackfruit, pickled carrots and onions, avocado, roasted peppers, cilantro, and chipotle lime aioli.

Roasted barbecue jackfruit, arugula, cheddar cheese, roma tomatoes, and crispy onion straws served on a toasted brioche bun.

Butternut squash and chickpeas pureed with cinnamon and chilled; finished with chiffonade sage, pepitas, and dried cranberries, and served with pita bread.