Sonoma State University

Garlic brussel sprouts

Chef's choice plant based entree

Apple danish

Spicy dan dan noodles with pork

Scallions, jalapeño, and numerous other condiments

Steamed basmati rice

Curry and cilantro cauliflower

Shiitake and eggplant stir-fry

Chicken tikka masala

Pinsa romana: fresh mozzarella, cherry tomatoes, mint, pesto

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