Entrees & Bowls

Mesquite Salmon Santa Fe

Mesquite Salmon Fillet with Santa Fe Bean-Quinoa Salad


Coriander Seared Beef

Sliced Beef Tri Tip Rubbed with Cracked Coriander on a Composed Mix of Grilled Zucchini, Baby Tomatoes, Barley, Castelvetrano Olives, Basil, Arugula, Chevre, Quinoa and a Blackberry Chimichurri Sauce

Berbere Spiced Chicken

Chicken Breast Rubbed with Ethiopian Spices and Served with a Composed Mixture of Garbanzo Beans, Fennel, Preserved Lemons, Feta, Tomatoes, Marcona Almonds and a Lemon-Verjus Vinaigrette


Passion Fruit Chicken and Orzo Pasta Salad

Passionfruit Chicken and Orzo Pasta Salad with Basil, Cashews, Scallions, Parmesan Cheese, Chili Flakes, Arugula, Bok Choy, Sesame-Soy Vinaigrette

Ancient Grain Bowl

Brown Rice, Bulgur Wheat and Barley Studded with Roasted Cauliflower, Snap Peas, Pumpkin Seeds, Sesame Seeds, Golden Raisins, and Shaved Beets with a Tahini Dressing


Spicy Miso Glazed Tofu and Barley Bowl

Extra-firm tofu roasted with white miso sits atop pearled barley with a spicy, Szechuan style chili and garlic oil. Black garlic-agave roasted shiitake mushrooms, snap peas, bunapi mushrooms add a fresh vegetable component


Roasted Veggie Bowl

With Fennel & Baby Carrots Over Lentils with Lemon Yogurt, Kale and Za’atar



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