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Barley risotto with corn, asparagus, leeks and basil
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Baked vegan zucchini and potato fritters
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Chingri Malai Curry (Shrimp with Coconut Milk)
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Green lentil, sweet potato, butternut squash and goat cheese salad
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Lettuce wraps with tofu and water chestnuts a.k.a. P.F. Chang's lettuce wraps
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Quinoa with Swiss chard, chickpeas, and preserved lemons
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Quinoa with shrimp, sugar snap peas and edamame
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Grapefruit salad with cranberries and pumpkin seeds
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