Grilled zucchini, yellow squash, red onions, roasted red peppers and artichoke hearts rolled in a lasagna noodle with our Marinara, Mozzarella, Parmesan, and Ricotta. Served on a bed of sautéed spinach.

Our lightly pan seared Tilapia fillet served over a bed of fresh sautéed vegetables and topped with Goat cheese, spinach, and kale Florentine.

A blend of lightly sautéed artichoke hearts, red onions and Roma tomatoes, combined with whole wheat spaghetti and fresh spinach. Served in a delicate lemon-white wine sauce and topped with Feta cheese.

Protein-packed quinoa, tossed with fresh arugula, cucumber, Feta cheese, avocado, cherry tomatoes, corn, and roasted red peppers. Lightly dressed with lemon and olive oil

Thinly sliced kale and cabbage tossed in our spicy cilantro lime Greek yogurt dressing topped with pico de gallo, roasted corn, black beans, avocado, crispy fried jalapenos and finished with feta cheese.