Mushroom Veggie Chili, Pumpkin Crumble Bars, Roasted Brussels Sprouts, Red Onion, and Grape, Roasted Stuffed “Fondue” Pumpkin, Warm Kale Salad

Cauliflower Crunch Salad, Harissa Chickpeas and Vegetables with Dill Sauce, Olive Oil Apple Spice Cake, Savory Whole Grain Ricotta Pancakes, Skillet Pesto Chicken and Rice

Baked Alaska, Layered Summer Vegetable Torte, Salmon with Roasted Lemon and Olive Relish, Shrimp and Melon Ceviche, Spicy Caesar Salad with Toasted Breadcrumbs

Corn Puree with Mushrooms and Burst Tomatoes, Greek Shrimp with Tomatoes and Feta, Key Lime Pie, Pasta with Melted Zucchini Pasta, Summer Salad with Lemon-Garlic Aquafaba Dressing

Green Bean and Grilled Potato Salad with Feta, Walnuts and Mint Vinaigrette, Grilled Steak with Tomato-Corn Salsa, Grilled Vanilla Peaches, Roasted Red Pepper Vinaigrette with Grilled Vegetables, Yogurt-Marinated Chicken Kebabs

No Yeast Cinnamon Rolls, Ricotta Cake with Chocolate Chips and Candied Citrus, Roasted Niçoise Salad, Spanish Eggs in Purgatory, Spring Fruit Salad with Citrus Syrup and Fresh Mint

Flexible Crunchwrap Supreme, Flexible Tortilla Casserole, Fruit Tart with Vanilla Cream and Oatmeal Cookie Crust, Salad with Creamy Cilantro Dressing, Sheet Pan Cauliflower Taco “Meat”

Branzino Fillets with Green Olive and Fennel Tapenade, Celery Root Puree, Pavlova with Whipped Greek Yogurt and Cream and Berries, Roasted Asparagus with Garlic, Lemon, Pine Nuts, and Parmigiano-Reggiano, Spring Salad with Dill Dressing

Broccoli Pesto, Lemony Greek Potatoes, Grilled Winter Salad with Walnuts and Orange, Vegan Brookies, Zuppa Toscana

Ginger Rice, Kung Pao Cauliflower, Pan Seared Asian Glazed Tofu, Roasted Sweet Potatoes with Chile Vinaigrette, Sheet Pan Chicken and Cabbage with Miso-Mustard

Broccoli Cheese Casserole, Mini Carrot Dogs in a Blanket, Pan Roasted Fish with Fried Capers, Skillet Latke, Sticky Toffee Cake