- red lentil (dal) rissoles, patties or croquettes
- Romaine and oak lettuce in zippy improv Caesar dressing
- sautéed zucchini and yellow squash
- classic pan fried mahi-mahi
- springtime garden tempeh with snow and garden peas, Kabocha with quinoa and almond butter sauce
- artichoke leek lasagna
- ravioli filled with sun-dried tomato and red bell pepper tapenade and mozzarella
- roasted baby potatoes with fresh sorrel leaves