Salad Bowls

A nourishing bowl of roasted vegetables, fluffy quinoa, fresh greens and creamy tahini dressing for a satisfying plant-based meal.

Creamy, tangy egg salad with chopped eggs, celery, Dijon, and lemon — perfect on sandwiches, wraps, or lettuce cups.

Tender braised cabbage with onions, carrots and apple cider vinegar—savory, gluten-free, and comforting.

Roasted eggplant and vegetables over fluffy quinoa, drizzled with a zesty lemon tahini dressing.

Silky green pea soup with sauteed aromatics, fresh parsley and a swirl of creme fraiche; serve with crusty bread.

Vibrant mix of fresh vegetables, black beans, and avocado with zesty lime-cilantro dressing.

Colorful orzo tossed with fresh Mediterranean vegetables, crumbled feta, and a bright lemon herb dressing.

Silky spinach and potato puree, seasoned with garlic and nutmeg, finished with milk for a creamy, vibrant starter.

Savory fish and shrimp with tomatoes, potatoes and herbs, simmered into a light, fragrant broth. Serves 4.