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Available for pick up Tuesday April 28.

• Tempeh Cauliflower Cream – vegan take on cauliflower cheese sauce
• Campfire Pilaf –aged basmati, faro, sweet corn and smoked paprika

• Mushroom & Seitan Harissa – spicy mushrooms with wheat protein in a spicy North African red lentil sauce
• Two-Tone Rice – brown and black rice with seasonal vegetable, walnut and ginger

• New Delhi Tofu – curried tofu in tomato-ginger sauce with seasonal vegetable
• Golden glazed Potatoes – with seasonal vegetable, garlic, ginger and turmeric

• Earthbender Salad – black beans with seasonal vegetable in miso broth
• Athena salad – spelt berries, barley and red cabbage tossed with olive oil, umeboshi vinegar & nori

To order click here. For newsletter sign up, click here.

Menu for May 5.

Produce and grains purchased locally at New Pioneer Food Co-op, Echollective Farm, Organic Greens and Grinnell Heritage Farm