This soup captures the essence of Mexican street corn with a unique twist, featuring fresh corn, lime, chiles, and ancho chili powder, all simmered in a rich, creamy broth.

A twist on the beloved Snickers bar! A base of dates and roasted peanuts, crowned with more peanuts and a homemade peanut butter caramel, encased in dark chocolate.

Homemade sun-dried tomato bruschetta, herbed cashew cheese, balsamic glaze, and lemon-tarragon pesto baked into a flaky puff pastry.

Caramelized, Moist, and Sticky Upside-Down Banana Cake

Bright and flavorful rice noodle salad with carrots, cabbage, cucumber, peppers, green onions, chopped peanuts, and tofu, served with a tamarind peanut satay sauce.

Fried risotto balls filled with house-made herbed vegan cheese, served with arrabbiata sauce, pesto, arugula, and Parmesan

This fan favorite is making a comeback! Enjoy roasted artichoke, mushroom, red pepper, and zucchini smothered in sun-dried tomato pesto and balsamic glaze, topped with arugula and mozzarella on ciabatta.

Baked sweet potato and chickpeas with sesame seeds and chili powder, accompanied by roasted onion, cucumber, basil, dill, parsley, kale, and quinoa, all topped with a creamy tahini 'honey' Dijon dressing.

Green beans, baby potato, and broccoli simmered in a fragrant curry sauce, served over brown rice with mint and cilantro chutney, accompanied by pickled onion

Carnitas style jackfruit with fresh pico de gallo, roasted garlic corn, chipotle stewed black beans, and shredded radish served with a creamy avocado salsa verde

Potato gnocchi served in a sun-dried tomato pesto cream sauce, accompanied by sautéed spinach, roasted garlic, chopped capers, and green peas.

Fan favorite! Veggie ground simmered in a fire-roasted tomato sauce, topped with sliced potato and eggplant, and finished with a cashew béchamel, all baked to perfection.