Red Thai Curry Roasted Squash & Chickpeas

Spinach Roasted butternut squash (Thai red curry paste, red wine vinegar, olive oil, salt & pepper) Garbanzo beans Red onion (marinate in red wine vinegar) Quorn chicken cubes Oven dried heirloom tomatoes Dressing: Yogurt Thai red curry paste Red wine vinegar Cayenne Dijon mustard Agave Salt & pepper

Warm Roasted Celery Root, Onion, & Mushroom Salad

Kale Roasted celery root Roasted yellow onion Pan fried mini-brown mushrooms (with garlic) Baked chestnuts Marinated, baked gluten rolls (Grainy Dijon, Bragg’s, brown sugar, balsamic vinegar, pepper) Dressing: Grainy Dijon White wine vinegar Olive oil Toasted hazelnut oil Bragg’s Honey Garlic clove Salt & pepper Coriander

Golden Beet & Cabbage Slaw

Golden beets Green & red cabbage Cilantro Mint Serrano chile Green onions Baked, marinated tofu Crunchy peas Dried mango Dressing: Lime juice & zest Rice wine vinegar Sunflower oil Salt Agave Amchur Cayenne

Tahini Turmeric Dressed Broccoli Salad

Broccoli Quorn Chicken Cubes Parsley Red onion (soak in white wine vinegar) Jicama Golden raisins Lemon zest Dressing: Whole coriander & cumin, dry toasted, then ground Garlic clove, dry toasted Tahini Lemon juice & zest Honey Turmeric Cayenne Salt Water