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

Butter Lettuce Salad with Blue-Cheese Hazelnut Dressing, Roasted Garlic Mashed Potatoes with Crispy Shallots, Roasted Vegetables with Carrot Romesco Sauce, Slow Cooker Roasted Turkey Breast, Tart Cherry Pie with Lattice Crust

Curry Roasted Vegetables, Kale-Brussels Sprout Salad with Lemon-Dijon Dressing, Porcini, Greens and Beans Soup, Pumpkin Crisp, Roasted Chicken with Cabbage and Sunchokes

Herbed Summer Squash and Potato Torte, Lasagna Stuffed Mushrooms, No Bake Peanut Butter Oat-Chocolate Bars, Roasted Ratatouille, Tomato Tart with Olive Oil Crust

Charred Squash Salad, Crackle Top Blueberry Cobbler, Green Gazpacho, Marinated Seared Ahi, Mezze Board

Roasted Mixed Peppers with Apricots, S'more Yogurt Popsicles, Spaghetti and Zoodles with Frenched Green Beans and Spicy Nut-Free Pesto, Tomato Salad with Vinegared Shallots, Capers and Basil, Turkey Lentil Burgers

Chilaquiles, Kimchi Fried Rice, Savory Scones, Sheet Pan Pancakes, Sweet and Savory Yogurt Bowls