We are a “Flexatarian” Kitchen!
We believe variety is the spice of life, which is why we change our menu every week, rotating it on a 6 week basis.
All of our meals are made from scratch using only whole, fresh and local ingredients. We cook predominantly vegetarian and use animal protein responsibly. Most of our entrees are dairy free and we don’t cook with any gluten containing grains. You wont find any added or artificial color, flavor, sweeteners or GMO nonsense in our food. Our meals are organized by color based on the star veggie of the dish ensuring your body gets a variety of dense phytochemical power and you never get bored! Check out next week’s menu to see what we’re cooking this weekend! Order by Friday to get your food Sunday night.
Spicy Pad Thai
Rice and zucchini noodles, crisp veggies and traditional sauce
Cashew Noodles
Rice noodles, beluga lentils in a creamy cashew sauce
ChickPEA Piccata
A vegan piccata version with rainbow veggies and gluten free noodles
Chicken Skewers
Served over a bed of our seasoned black bean and brown rice medley
White Chicken Chili
White beans, kale, veggies and organic chicken thighs
Walnut Tacos
Vegan tacos with spicy walnut and lentil “meat” with a crisp cabbage shell
Mini Meatloaves
A lean turkey base with quinoa and colorful veggies
Cabbage Steaks
Roasted to crispy and topped with slivered almonds and parmesan cheese
Sweet Potato Pilaf
Sweet potatoes, lemon scented rice topped with organic chicken
Summer Harvest Bowl
Simmer veggies, plant protein, fiber and a harvest tahini sauce
Red Med Bowl
Veggies, chickpeas and a delicious cashew based creamy tahini sauce
Burrito Bowl
All the flavor of a veggie burrito served up in a bowl with our avocado cream sauce
Buddha Bowl
With pepper lentils, cabbage, garlic greens and red pepper sauce
Chicken Piccata
Lightly breaded served with rainbow veggies and gluten free noodles
Stuffed Squash
Sweet and crunchy and topped with a Blood Orange Vinaigrette
Cauliflower Steaks
Roasted perfectly and served with spicy peanut sauce
Lettuce Wraps
Thai seasoned beef with crisp, local carrots
Tuna Nicoise
With purple potatoes, Greek olives and mustard vinaigrette
Edamame Bowl
With squash and Green Goddess Dressing
Bacon & Eggs
A satisfying salad served in a crispy lettuce cup
Vegetarian Enchiladas
Black beans, fresh corn and homemade salsa
Fire Roasted Squash
Triple grain blend topped with avocado cream sauce
Stuffed Red Peppers
Black beans, corn, quinoa and red pepper sauce
Vegan Mac & Cheese
With cauliflower cheeze and carrot sauce and gluten free pasta
Greek Power Bowl
Loaded with roasted chicken and marinated tomatoes
Turkey Chili
Hearty and filling with sweet potatoes and other veggies
Vegan Ninja Lasagna
Made with sweet potato noodles and lemon scented tofu ricotta
Chicken Curry
With Garden Fresh Veggies and Light Coconut Curry
Spicy Sunset Bowl
Roasted veggies with vegan chipotle ranch dressing
Avocado Pesto
With zucchini noodles and and roasted chicken
Plant Power Bowl
Caramelized garbanzo beans, purple potatoes and more
Chicken Fajitas
Loaded with peppers and southwestern quinoa blend
Spaghetti & Turkey Marinara
Spaghetti squash with turkey, mushrooms and Marinara
Rainbow Veggie Tacos
Colorful veggies topped with vegan avocado cream sauce
Plant Powered Alfredo
With adzuki bean pasta and roasted veggies
Winter Harvest Bowl
Winter veggies, plant protein, fiber and a harvest tahini sauce
Red Pepper Veggie Chili
A vegan powerhouse, loaded with protein and fiber
Blackberry Beet Bowl
With hearty plant protein and blackberry vinaigrette
Rainbow Macro Bowl
A potent health booster for your head, heart and gut
Papa’s Zucchini Boats
Stuffed with plant power and topped with cheese
Sexy Orange Chicken
With sesame cauliflower rice and steamed broccoli
Red Lentils
Red lentils and 100% plant powered goodness
Shrimp Spring Rolls
Served with a side of our spicy peanut sauce
Creamy Vegan Korma
Fresh veggies coated in a cashews cream spice flavored with Indian spices
Jackfruit Stir-fry
Traditional stir-fry loaded with vegan plant power
Spring Harvest Bowl
Fresh Spring veggies served with quinoa and Harvest Tahini sauce
Light Tuna Salad
Served on a bed of baby kale with cranberries & green apples
Eggplant Polenta
Layers of eggplant, veggies and topped with crispy polenta
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Use it for inspiration, or place an order and we’ll deliver it the next week!