Vegetarian

Main Course

Spinach and Artichoke Galette.

Main Course

Asparagus, Pistachio Pesto and Ricotta Gozleme.

Main Course

One-Pan Spring Tuscan Quinoa Bake.

Vegetarian

Lemon Ricotta Stuffed Syrian Pancakes with Lavender Passionfruit Syrup.

Main Course

Springtime Pizza with Chipotle Romesco, Eggs + Shaved Asparagus Salad.

Gluten-Free

Island Mango Goji Berry Sunrise Smoothie.

Main Course

California Rainbow Veggie Sub with Goddess Dressing + BBQ Kale Chips.

Main Course

Drippy Eggs with Asparagus French Toast Grilled Cheese Soldiers.

Main Course

Easy Layered Mediterranean Orzo Pasta Salad.

Vegetarian

Meyer Lemon Poppy Seed Morning Buns with Blueberry Passionfruit Glaze.

Gluten-Free

Vanilla Almond Matcha and Chocolate Lava “Shake”.

Main Course

Grilled Pineapple Caprese Eggs Benedict with Coconut-Almond Hollandaise.

Main Course

Quick Cauliflower “Risotto” with Asparagus + Cilantro-Basil Hemp Seed Pesto.

Gluten-Free

Black Tea Infused Irish Porridge with Acai Berry Ripple + Pistachio Cream.

Main Course

10-Minute Creamy, Buttery Herbed Bucatini.

Main Course

Buffalo Roasted Cauliflower Pizza with Chipotle Blue Cheese Avocado Drizzle.

Main Course

Creamy Cashew Indian Butter Paneer…with Fried Paneer!

Vegetarian

Cinnamon Crunch Bagel Loaf.

Gluten-Free

Roasted Cashew-Almond Yogurt Bowl with Stove-Top Matcha Green Tea Granola.

Vegetarian

Ricotta Chocolate Chip Banana and Chia Pancakes.

Gluten-Free

Spicy Sesame Basil Noodles.

Vegetarian

Coconut Honey Crepes with Whipped Mascarpone + Blood Orange Compote.

Vegetarian

Smoky 3 Cheese Fondue with Toasted Garlic Buttered Croissants.

Main Course

Greek Feta Chickpea Pancake Fritters with Poached Eggs + Olive Tapenade.