Most Popular Menu Items

Chef Caitlin Boyer’s most popular menu items:

*Ingredients can easily be omitted/added/substituted

 

  1. Hot pot pie casserole with layers of potato, carrot, white bean, onion, green peas, and crispy veggie burger cooked in a deliciously creamy veggie broth based sauce

 

  1. Cauliflower fettuccine alfredo with roasted cherry tomato, broccollini, asparagus, herbs, and crispy baked tofu OR fried basil polenta bites

 

  1. Caesar salad with shiitake bacon, baked croutons, roasted red pepper, artichoke, olives, red onion, peppered chickpeas, walnut parmesan and a creamy lemon Caesar dressing

 

  1. Eggplant-basil stir fry with mixed veggies, fresh basil, tofu, and side of basmati rice

 

  1. Raw enchiladas with walnut chorizo, pumpkin seed creama, grilled asparagus, zucchini, peppers, and onion with a side of quinoa-black bean tex mex salad

 

  1. Cauliflower napoleon with layers of roasted peppers, red onion, zucchini, mushroom, broccolini, and breaded eggplant, tomato, served with toasted cashew cream and balsamic reduction sauce

 

  1. Mango-red lentil curry with mixed vegetables, herbs, tofu, and a side of rice OR soba noodles

 

  1. Tostadas with seasoned refried beans, jackfruit carnitas, fajita veggies, cabbage slaw, chipotle aioli OR homemade salsa verde

 

  1. Classic lasagna with layers of noodles, marinara, plant sourced mozzarella and parmesan, ricotta, beyond meat crumbles, mixed herbs, and sautéed onion, garlic, and peppers

 

  1. Sweet potato mac and cheez with green peas, steamed broccoli, and tofu nuggets

 

  1. Peanut-kale sauce with roasted cauliflower, baked turmeric/pepper chickpeas, basmati rice

 

  1. Green falafel cakes with Greek side salad, creamy lemon-parsley dressing, and homemade hummus

 

  1. Jamaican coconut greens, roasted heart of palm and artichoke, blackened baked tofu, and mango-habanera sauce

 

  1. Lentil-kale stew with carrot, roasted garlic and lemon

 

  1. Sweet potato-ginger-apple soup with cranberry-raisin chutney

 

  1. Roasted veggie soup with cauliflower, broccoli, cherry tomato, red pepper, green peas, white beans

 

  1. Tuscan bean soup filled with navy bean, fennel, parsnip, onion, vegan crumbles, greens, oven roasted tomato, and green bean with side of garlic bread

 

  1. Classic minestrone with onion, garlic, carrot, celery, zucchini, kidney bean, green beans, tomato, fresh basil, and your choice of noodles OR Kite Hill tortellini

 

  1. Green broccoli burgers with tomato, cucumber, red onion, romaine, and 1000 island dressing on a local pretzel bun with roasted herby root veggies on the side

 

  1. Traditional onigiri (rice ball) 2 ways- pickled cabbage, avocado, shredded carrot, green onion, and herbs. OR seared beech mushrooms, avocado, fresh herbs, green onion, and carrot. Creamy tahini-sambal dipping sauce on the side and a cool cabbage Asian slaw

 

  1. German potato and brassicas casserole with a savory simmered butter-garlic sauce and a raw massaged green salad on the side

 

  1. Charred lentil salad with roasted corn, green onion, eggplant, garlic, lemon, and toasted pumpkin seed

 

  1. Shepard’s pie with mixed veggies, beans, homemade gravy, crispy golden potatoes, and a side of green beans

 

  1. Eggplant parmesan with layers of marinara, crispy breaded eggplant, roasted onion, garlic, and peppers, fresh herbs, tofu ricotta, and plant-based cheese (optional)

 

  1. Stuffed Mexican peppers with seasoned rice, black beans, roasted corn, jackfruit carnitas, fajita veggies, enchiladas sauce, plant-based cheese (optional)

 

  1. Eggplant & kale noodle casserole smothered in a tomato cashew sauce with crispy breadcrumb topping

 

  1. Buffalo cauliflower salad or wrap with romaine, cucumber, red onion, roasted chickpea, purple cabbage, celery, peppadews, and blue cheez dressing

 

  1. Quinoa salad with roasted chickpea, kale, green cabbage, green onion, and lime next to a mixed bean succotash salad (great for pre packed lunches)

 

  1. Paella with saffron broth, mixed peppers, onion, garlic, mushroom, artichoke, cherry tomato, green peas, sweet paprika, and parsley.

 

  1. Thai crusted cauliflower, avocado-herb chimmichurri, crispy tumeric chickpeas, basmati rice, roasted carrot and green peas

 

  1. Lentil vegetable loaf (OR MUFFINS) filled with rolled oats, pecans, mixed veggies, fresh herbs, and a savory tomato glaze with a side of roasted fingerling potato

 

  1. Soba noodle bowl with a mix of fresh and roasted vegetables, cashew, edamame, fresh herbs, and a creamy tahini-ginger dressing (I can also make this with a coconut curry dressing instead)

 

  1. Puerto Rican rice with pigeon peas, green olives and a side of creamy potato salad

 

  1. Pasta salad with mixed fresh veggies, artichoke, olives, herbs, green onion, kidney bean, and a creamy live oil-lemon dressing

 

  1. Sweet potato and black bean enchiladas with jackfruit carnitas, roasted corn, cheddar, and a side of limey-cilantro rice (Your choice of red or green sauce)

 

  1. Wheat pasta with charred broccolini, fresh arugula, roasted red pepper, crispy seasoned chickpeas, pressed and charred mushrooms, and a side of homemade roasted garlic-basil sauce with blistered cherry tomatoes

37.  Charred veggie stir fry with yellow onion chunks, red pepper strips, carrot sticks, garlic, ginger, basil, and grilled baby bok choy topped with a super crispy seasoned tofu scramble

38. BBQ jackfruit stuffed peppers with baked beans, veggie bacon, roasted corn, charred onion ans a side of sweet and tangy dijon glazed greens

39. General Tso’s orange tofu with mixed vegetables, basil, and a side of basmati OR brown rice

40. Chickpea Masala with roasted cauliflower and basmati rice

41. Asian tofu young patties with shredded sweet potato, gold potato, carrot, green onion, sunchoke, ginger, garlic, miso, and sambal with a side of brown rice and homemade tahini-soy sauce

42. Udon noodle bowl with roasted peppers, steamed broccoli, baked tofu, grilled baby bok choy, cucumber, carrot, green onion, and cilantro with a side of peanut butter-ginger dressing

43.  Tofu olive and herb quiche with sundried tomato, red onion, spinach, mushroom, and a side of crispy seasoned potatoes