Sweet potato and black bean enchiladas with cilantro rice and roasted corn salad
Honey roasted butternut squash over rosemary-parmesan polenta, toasted pumpkin seeds and maple drizzle
Wild mushroom and lentil pot pie with sauteed seasonal greens
Stuffed portobello mushroom with spinach, tomatoes, roasted garlic and ciabatta served with cheesy herbed orzo and spicy roasted purple cauliflower
Penne pasta with sauteed seasonal veggies in a garlic butter sauce and fresh ricotta
Smoky bbq glazed tofu with maple roasted yams and collard greens