Tomato chickpea pâté served with creamy cashew butter, colorful bell pepper sticks, and gluten-free multigrain bread

Baked sweet potato pancakes served with a blackberry and blueberry purée

Pork tenderloin medallions in a rich natural sauce, served with millet topped with sunflower seeds and a roasted beet salad with balsamic dressing

Cardamom rice pudding made with almond milk, served with cinnamon-roasted apples

Spinach gnocchi in a creamy dairy-free sauce with zucchini and sun-dried tomatoes

Delicate roasted sweet potato and bell pepper spread with walnuts, served with a salad of lamb’s lettuce, olives, and tomato, vegan cheese, and a multigrain roll

Creamy coffee-cocoa dessert with banana, made with soy yogurt

Juicy turkey in a creamy tomato sauce, served with corn fusilli pasta and a salad of fennel, cucumber, pomegranate, and vinaigrette

Roasted root vegetable salad with arugula and a rich tahini dressing

Whole-grain tart topped with ripe pear slices, creamy vegan cheese, and a hint of fresh rosemary

Baked millet porridge with apricots and a nutty crumble, served with peach soy yogurt, toasted almonds, and candied papaya

Soft beetroot pancakes with a basil sauce made from coconut yogurt

Hungarian-style beef goulash with plums, mushrooms, bell peppers, and carrots, served with buckwheat groats topped with toasted pumpkin seeds and a sauerkraut salad

Chocolate-coconut truffles served with fresh strawberries

Light salad with smoked chicken, cherry tomatoes, corn, cucumber, and herb croutons with Caesar dressing

Millet pâté with sun-dried tomatoes and black cumin, served with homemade arugula pesto, colorful bell pepper pieces, and Graham bread

Orange oat cake with dried apricots and pecans

Chili con carne with bell peppers and black beans, served with baked sweet potato fries and a salad of cucumber, corn, cilantro, and lime dressing

Raspberry chia dessert layered with creamy soy yogurt and garnished with rich dark chocolate shavings

Creamy risotto with salmon, zucchini, asparagus, and sun-dried tomatoes, garnished with fresh dill

Pumpkin hummus with sesame, served with fresh cucumber slices topped with sunflower sprouts and gluten-free oat bread

Baked bell pepper stuffed with brown rice, mushrooms, capers, and pumpkin seeds

Whole-grain spaghetti in a creamy tomato sauce with cod, olives, and vegan mozzarella

Coconut tapioca pudding made with plant-based milk, served with fresh pineapple pieces

Crispy red lentil and corn patties with parsley, served with a flavorful dill sauce made from soy yogurt