• Grilled Chicken with Quinoa & Roasted Vegetables

  • Marinated grilled chicken breast, cooked quinoa, and a mix of roasted zucchini, bell peppers, and carrots.

  • Drizzle with lemon-tahini dressing.

• Salmon with Brown Rice & Steamed Broccoli

  • Baked or grilled salmon fillets served with brown rice and lightly steamed broccoli.

  • Add a side of lemon wedges or a soy-ginger glaze.

• Turkey Meatballs with Whole Wheat Pasta & Marinara

  • Baked turkey meatballs paired with whole wheat pasta and a homemade or low-sugar marinara sauce.

  • Add sautéed spinach or zucchini noodles for extra greens.

• Vegan Buddha Bowl

  • A base of farro or quinoa, topped with roasted chickpeas, sweet potato, avocado, shredded cabbage, and a tahini or miso dressing.

  • Packed with fiber and plant-based protein.

• Egg Roll in a Bowl

  • Ground turkey or chicken stir-fried with shredded cabbage, carrots, garlic, and a soy sauce–sesame oil blend.

  • Low-carb and full of flavor.

• Shrimp Stir-Fry with Veggie Noodles

  • Sautéed shrimp with spiralized zucchini and carrots, bell peppers, and a light stir-fry sauce.

  • Quick to prep and low in calories.

• Greek Chicken Pita Boxes

  • Grilled oregano chicken served with whole wheat pita, cucumber-tomato salad, hummus, and a few olives.

  • Mediterranean-inspired and perfect cold or warm.

• Mini Chicken & Veggie Quesadillas

  • Whole wheat tortillas, shredded chicken, cheese, and finely chopped veggies (like bell peppers or spinach).

  • Serve with guacamole or mild salsa on the side.

• Turkey & Cheese Pinwheels

  • Rolled-up tortillas with turkey, cheese, and a thin layer of hummus or cream cheese, sliced into bite-sized pieces.

  • Great cold and easy for little hands to hold.

• Pasta Salad with Hidden Veggies

  • Whole grain pasta mixed with cherry tomatoes, peas, shredded carrots, and cubed cheese.

  • Toss with a kid-friendly dressing like ranch or mild vinaigrette.

• DIY Snack Boxes

  • A bento-style box with cubed chicken, fruit (grapes or apple slices), cheese, crackers, and a small treat.

  • Balanced and easy to customize.

• Breakfast-for-Lunch Muffins

  • Savory egg muffins with spinach, cheese, and bits of ham or turkey sausage.

  • Can be made in bulk and stored for the week.

• Mini Rice & Veggie Bowls

  • Brown rice or quinoa with roasted sweet potatoes, broccoli, and grilled chicken.

  • Add a mild sauce like honey mustard or teriyaki for extra flavor.

• Homemade Mac & Cheese with Hidden Cauliflower

  • Classic comfort food made healthier by blending cauliflower into the cheese sauce.

  • Portion into individual containers for quick lunches.

BREAKFAST OPTIONS

1. Banana Pancakes with Greek Yogurt & Berries

• Whole grain or oat-based pancakes

• Add-ins: chia seeds, mini chocolate chips (optional)

2. Scrambled Eggs & Avocado Toast Soldiers

• Use fun cookie cutter shapes for younger kids

• Optional: turkey bacon or fruit smoothie on the side

3. Breakfast Quesadilla

• Whole wheat tortilla, scrambled eggs, cheese, spinach

• Serve with salsa or Greek yogurt dip

4. Mini Breakfast Parfaits

• Layered Greek yogurt, granola, honey, and fresh fruit

LUNCH OPTIONS

1. DIY Lunchable-Style Bento Box

• Turkey or chicken roll-ups, cheese cubes, crackers, fruit, hummus

• Include a fun “treat” (yogurt-covered raisins, trail mix, etc.)

2. Chicken Teriyaki Rice Bowl

• Brown rice, grilled chicken, steamed broccoli, light teriyaki glaze

3. Turkey & Veggie Pinwheels

• Wrap with cream cheese, spinach, turkey, carrot ribbons

4. Mac & Cheese with Hidden Veggies

• Blend cauliflower or butternut squash into the sauce

• Add peas or broccoli florets

DINNER OPTIONS

1. Mini Sliders with Sweet Potato Fries

• Beef, turkey, or veggie patties

• Optional: DIY toppings bar

2. Baked Chicken Tenders with Honey Mustard

• Panko or almond-crusted for texture

• Serve with roasted carrots or green beans

3. Taco Night (DIY Bar)

• Ground turkey or beans, cheese, lettuce, tomato, guac

• Soft tortillas and corn chips on the side

4. Pasta with Turkey Meatballs

• Serve with side salad or garlic bread

• Option: Use lentil or chickpea pasta for added protein

SNACK IDEAS

• Fruit Kabobs with yogurt dip

• Mini Muffins (banana, blueberry, zucchini)

• Cucumber & Carrot Sticks with ranch or hummus

• Cheese & Apple Slices

• Homemade Trail Mix (nut-free options available)

DESSERT OR TREATS (Occasional)

• Frozen yogurt bark with fruit

• Banana "ice cream" (frozen banana + cocoa blended)

• Mini chocolate lava cakes (for older kids)

• Fruit pizza (sugar cookie base, yogurt, berries)

✅ WEEK 1: California Vegan Meal Prep

1. California Burrito Bowls

• Base: Cilantro-lime rice or quinoa

• Protein: Black beans or seasoned tempeh

• Veggies: Roasted sweet potatoes, corn, bell peppers, avocado

• Toppings: Pico de gallo, salsa, lime wedges, cilantro

• Optional: Vegan sour cream or cashew crema

2. Vegan Sushi Rolls

• Rice: Sushi rice, seasoned with rice vinegar

• Veggies: Avocado, cucumber, carrots, bell peppers, leafy greens (like arugula or spinach)

• Protein: Tofu, marinated in soy sauce and sesame oil

• Serve with: Soy sauce, pickled ginger, wasabi, or a miso soup on the side

3. Chickpea & Avocado Salad Wraps

• Filling: Mashed chickpeas, avocado, lemon, cilantro, and red onion

• Veggies: Romaine lettuce, cucumbers, shredded carrots, bell peppers

• Wrap: Whole wheat tortilla or lettuce wraps

• Side: Roasted potato wedges

4. Vegan Taco Salad

• Base: Romaine lettuce or mixed greens

• Protein: Seasoned lentils or quinoa

• Veggies: Cherry tomatoes, black beans, corn, red onion, avocado

• Toppings: Tortilla strips, salsa, cilantro, lime, vegan cheese

• Dressing: Lime-cilantro vinaigrette or cashew dressing

5. Lemon-Garlic Vegan Pasta Primavera

• Pasta: Whole wheat or gluten-free pasta

• Veggies: Roasted zucchini, cherry tomatoes, bell peppers, asparagus, and peas

• Sauce: Lemon, garlic, olive oil, and nutritional yeast (for cheesy flavor)

• Toppings: Fresh basil, pine nuts, and vegan parmesan

Snacks: Roasted chickpeas, hummus & veggies, energy bites (dates, oats, peanut butter, cacao)

✅ WEEK 2: California Vegan Meal Prep

1. Vegan California Avocado Toast with Chickpea Salad

• Toast: Whole grain or sourdough bread

• Topping: Mashed avocado with lemon, salt, and pepper

• Side: Chickpea salad with cucumber, tomato, red onion, parsley, olive oil, and lemon

• Optional: Tofu scramble or sautéed kale on top

2. Cauliflower & Chickpea Tacos

• Taco filling: Roasted cauliflower and spiced chickpeas

• Toppings: Avocado, cabbage slaw, salsa, cilantro, and lime

• Serve with: Soft corn tortillas or lettuce wraps

3. Vegan BBQ Tempeh & Roasted Veggie Bowls

• Protein: BBQ-glazed tempeh

• Veggies: Roasted sweet potatoes, Brussels sprouts, and cauliflower

• Base: Brown rice or quinoa

• Toppings: Avocado, cilantro, and lime wedges

4. Vegan Buddha Bowls

• Base: Quinoa, brown rice, or farro

• Protein: Baked tofu or chickpeas

• Veggies: Roasted carrots, steamed broccoli, kale, cucumber, and pickled red onion

• Toppings: Sesame seeds, tahini dressing, or peanut sauce

5. Vegan Stuffed Bell Peppers

• Filling: Quinoa, black beans, corn, avocado, and salsa

• Topping: Vegan cheese (optional)

• Serve with: Cilantro-lime rice

Snacks: Chia pudding with fruit, granola bars, sliced veggies with guacamole

✅ WEEK 3: California Vegan Meal Prep

1. Vegan "Chicken" Caesar Salad

• Protein: Vegan chicken strips or chickpeas

• Base: Romaine lettuce, croutons, and vegan parmesan

• Dressing: Vegan Caesar dressing (cashew-based or tahini)

• Optional: Roasted garlic potatoes on the side

2. Mango-Tahini Tempeh Bowls

• Base: Brown rice or quinoa

• Protein: Grilled tempeh

• Veggies: Roasted sweet potatoes, spinach, avocado

• Sauce: Mango-tahini dressing (blend mango, tahini, lime, and a little maple syrup)

• Toppings: Sesame seeds and cilantro

3. Vegan Poke Bowls

• Base: Sushi rice or mixed greens

• Protein: Marinated tofu (soy sauce, sesame oil, rice vinegar)

• Veggies: Cucumber, carrots, edamame, radishes, avocado, and seaweed salad

• Toppings: Sesame seeds, pickled ginger, and a drizzle of soy sauce

4. Vegan Falafel Wraps with Tahini Sauce

• Wrap: Whole wheat pita or lettuce wraps

• Protein: Homemade or store-bought falafel

• Veggies: Lettuce, cucumber, tomato, onion

• Sauce: Creamy tahini sauce or hummus

• Side: Roasted sweet potato fries

5. Vegan Lentil & Veggie Shepherd's Pie

• Base: Lentils, carrots, peas, onions, and celery

• Topping: Mashed potatoes (use vegan butter and almond milk)

• Bake: Until golden and crispy on top

Snacks: Fruit salad, roasted almonds, coconut yogurt with granola

✅ WEEK 4: California Vegan Meal Prep

1. Vegan BBQ Jackfruit Sandwiches

• Base: BBQ-seasoned jackfruit

• Topping: Vegan coleslaw

• Serve on: Whole wheat buns or lettuce wraps

• Side: Roasted potato wedges

2. Vegan Sushi Burritos

• Base: Sushi rice wrapped in nori

• Filling: Cucumber, avocado, carrots, red cabbage, and marinated tofu

• Dipping Sauce: Soy sauce, wasabi, and pickled ginger

3. Vegan Quinoa Salad with Lemon-Tahini Dressing

• Base: Cooked quinoa

• Veggies: Cherry tomatoes, cucumber, spinach, red onion, and chickpeas

• Dressing: Lemon-tahini dressing (tahini, lemon, garlic, olive oil)

• Toppings: Sunflower seeds, parsley, or cilantro

4. Vegan Mushroom & Spinach Tacos

• Taco filling: Sautéed mushrooms, spinach, and garlic

• Toppings: Avocado, salsa, cilantro, lime

• Serve with: Soft corn tortillas or lettuce wraps

5. Vegan Tempeh Reuben Sandwiches

• Base: Rye bread

• Protein: Marinated tempeh

• Toppings: Sauerkraut, vegan Swiss cheese, vegan thousand island dressing

• Side: Sweet potato fries

Snacks: Apple slices with almond butter, energy balls (dates, coconut, almond meal), kale chips

Quinoa & Roasted Veggie Salad with Lemon-Tahini Dressing

• Base: Cooked quinoa

• Veggies: Roasted sweet potatoes, Brussels sprouts, red onion, zucchini, and bell peppers

• Protein: Chickpeas (roasted or plain)

• Toppings: Avocado, pumpkin seeds

• Dressing: Lemon-tahini (tahini, lemon juice, olive oil, garlic, maple syrup)

• Extras: Fresh parsley and pomegranate seeds

2. Mexican Street Corn Salad

• Base: Fresh corn (grilled or roasted)

• Veggies: Red onion, bell peppers, jalapeños

• Protein: Black beans

• Toppings: Avocado, cilantro, crumbled vegan feta

• Dressing: Lime and cashew crema (cashews, lime juice, garlic, water)

• Extras: Chili powder, paprika, and a sprinkle of nutritional yeast

3. Kale & Farro Salad with Balsamic Roasted Mushrooms

• Base: Kale (massaged with olive oil) and farro (or another grain like barley or bulgur)

• Veggies: Roasted mushrooms, red onions, and cherry tomatoes

• Protein: Roasted chickpeas or lentils

• Toppings: Toasted walnuts or almonds

• Dressing: Balsamic vinaigrette (balsamic vinegar, olive oil, Dijon mustard, maple syrup)

• Extras: Fresh thyme or rosemary

4. Sweet Potato & Black Bean Salad with Avocado-Lime Dressing

• Base: Roasted sweet potatoes

• Veggies: Red bell peppers, red onion, corn

• Protein: Black beans

• Toppings: Avocado, fresh cilantro, and lime wedges

• Dressing: Creamy avocado-lime (avocado, lime, olive oil, garlic, salt)

• Extras: Toasted pumpkin seeds for crunch

5. Mediterranean Chickpea Salad

• Base: Mixed greens or spinach

• Veggies: Cherry tomatoes, cucumbers, red onions, and kalamata olives

• Protein: Chickpeas (roasted or plain)

• Toppings: Vegan feta, fresh parsley, and sliced avocado

• Dressing: Lemon-oregano vinaigrette (lemon juice, olive oil, oregano, garlic)

• Extras: Pine nuts or sunflower seeds

6. Roasted Carrot & Beet Salad with Tahini-Dijon Dressing

• Base: Arugula or spinach

• Veggies: Roasted carrots, beets, and red onion

• Protein: Lentils or chickpeas

• Toppings: Chopped walnuts, pomegranate seeds

• Dressing: Tahini-dijon (tahini, Dijon mustard, lemon juice, garlic, olive oil)

• Extras: Fresh dill or thyme

7. Asian-Inspired Cabbage & Tofu Salad

• Base: Shredded cabbage (green and purple)

• Veggies: Carrots, bell peppers, and green onions

• Protein: Marinated tofu (baked or pan-seared)

• Toppings: Sesame seeds, cilantro, and crispy noodles

• Dressing: Sesame-ginger (sesame oil, rice vinegar, tamari, ginger, maple syrup)

• Extras: Fresh lime and a drizzle of sriracha (optional)

8. Spinach & Strawberry Salad with Poppy Seed Dressing

• Base: Fresh spinach

• Veggies: Sliced strawberries, red onions, and cucumber

• Protein: Roasted walnuts or pecans

• Toppings: Avocado and crumbled vegan goat cheese (optional)

• Dressing: Poppy seed vinaigrette (apple cider vinegar, olive oil, mustard, poppy seeds)

• Extras: Fresh basil or mint for a pop of flavor

9. Grilled Peach & Arugula Salad with Almonds

• Base: Arugula

• Veggies: Grilled peaches, red onions, and cucumbers

• Protein: Chickpeas or grilled tempeh

• Toppings: Sliced almonds, avocado, and fresh thyme

• Dressing: Balsamic glaze and olive oil

• Extras: Crumbled vegan feta or goat cheese (optional)

10. Farro, Apple & Walnut Salad with Maple-Mustard Dressing

• Base: Cooked farro

• Veggies: Diced apples, celery, and red onion

• Protein: Walnuts (toasted)

• Toppings: Fresh parsley, cranberries (dried or fresh)

• Dressing: Maple-mustard (maple syrup, Dijon mustard, apple cider vinegar, olive oil)

• Extras: Pumpkin seeds for added crunch

11. Grilled Zucchini & Chickpea Salad with Lemon-Pesto Dressing

• Base: Mixed greens or spinach

• Veggies: Grilled zucchini, cherry tomatoes, red onion

• Protein: Chickpeas or lentils

• Toppings: Pine nuts and fresh basil

• Dressing: Lemon-pesto (blend basil, lemon juice, olive oil, garlic, nutritional yeast)

• Extras: Vegan parmesan or nutritional yeast for extra flavor

12. Sweet & Spicy Mango Quinoa Salad

• Base: Quinoa

• Veggies: Red bell peppers, cucumber, and red onion

• Protein: Black beans or edamame

• Toppings: Mango chunks, avocado, cilantro

• Dressing: Sweet chili-lime (lime juice, sweet chili sauce, olive oil, garlic)

• Extras: Chopped peanuts or cashews for added crunch

1. Arugula & Pear Salad with Walnuts

• Base: Arugula

• Veggies/Fruits: Sliced pears

• Toppings: Chopped walnuts, crumbled vegan goat cheese (optional)

• Dressing: Balsamic vinaigrette (balsamic vinegar, olive oil, mustard, maple syrup)

• Extras: Fresh thyme or mint for added fragrance

2. Cucumber & Tomato Salad with Dill

• Base: Sliced cucumber and cherry tomatoes

• Toppings: Red onion (thinly sliced), fresh dill

• Dressing: Lemon-olive oil dressing (lemon juice, olive oil, garlic, salt)

• Extras: A pinch of salt, cracked black pepper, and a drizzle of olive oil

3. Mixed Greens with Citrus & Avocado

• Base: Mixed baby greens (spinach, arugula, butter lettuce)

• Veggies/Fruits: Orange or grapefruit slices, avocado

• Toppings: Almonds or pine nuts, fresh cilantro or basil

• Dressing: Citrus vinaigrette (orange juice, olive oil, mustard, honey or maple syrup)

• Extras: Zest of lemon or lime for a burst of fresh flavor

4. Watermelon & Feta Salad with Mint

• Base: Cubed watermelon

• Toppings: Crumbled vegan feta, fresh mint leaves

• Dressing: Lime and olive oil (lime juice, olive oil, a pinch of salt)

• Extras: Toasted sunflower seeds or pumpkin seeds for crunch

5. Avocado & Baby Spinach Salad with Lemon-Poppy Seed Dressing

• Base: Fresh baby spinach

• Veggies/Fruits: Sliced avocado, cherry tomatoes

• Toppings: Pumpkin seeds, sliced red onion

• Dressing: Lemon-poppy seed (lemon juice, olive oil, Dijon mustard, maple syrup, poppy seeds)

• Extras: Fresh parsley or chives for garnish

6. Endive & Orange Salad

• Base: Endive leaves (light and crisp)

• Veggies/Fruits: Orange segments, thinly sliced red onion

• Toppings: Chopped almonds or pistachios

• Dressing: Orange vinaigrette (orange juice, olive oil, vinegar, mustard, a touch of agave)

• Extras: A sprinkle of fresh thyme or tarragon

7. Baby Kale & Apple Salad with Maple-Dijon Dressing

• Base: Tender baby kale

• Veggies/Fruits: Thinly sliced apple (such as Fuji or Gala)

• Toppings: Walnuts or pecans, crumbled vegan feta (optional)

• Dressing: Maple-Dijon (maple syrup, Dijon mustard, apple cider vinegar, olive oil)

• Extras: A sprinkle of hemp seeds or chia seeds for added texture

8. Carrot & Ginger Salad

• Base: Shredded carrots (grated or julienned)

• Veggies/Fruits: Shaved cucumber

• Toppings: Chopped cilantro or mint, sesame seeds

• Dressing: Ginger-sesame dressing (grated ginger, sesame oil, rice vinegar, tamari, maple syrup)

• Extras: Crushed peanuts for a crunchy element

9. Shaved Fennel & Citrus Salad

• Base: Shaved fennel (thinly sliced)

• Veggies/Fruits: Grapefruit and orange segments

• Toppings: Olives (black or green)

• Dressing: Lemon-olive oil dressing (lemon juice, olive oil, salt, pepper)

• Extras: Fresh dill or tarragon

10. Zucchini & Cherry Tomato Salad with Basil

• Base: Spiralized zucchini or thinly sliced zucchini

• Veggies/Fruits: Cherry tomatoes, fresh basil leaves

• Toppings: Pine nuts or sunflower seeds

• Dressing: Lemon-garlic vinaigrette (lemon juice, garlic, olive oil, Dijon mustard, a pinch of salt)

• Extras: Freshly cracked black pepper and a squeeze of lemon

11. Cabbage & Apple Salad with Dijon Dressing

• Base: Shredded cabbage (green or purple)

• Veggies/Fruits: Julienned apple, grated carrots

• Toppings: Raisins or dried cranberries

• Dressing: Dijon vinaigrette (Dijon mustard, apple cider vinegar, olive oil, maple syrup)

• Extras: Chopped pecans or walnuts for crunch

12. Arugula & Beet Salad with Orange Dressing

• Base: Arugula (peppery and tender)

• Veggies/Fruits: Roasted or pickled beets, orange segments

• Toppings: Crumbled vegan goat cheese or feta (optional), pumpkin seeds

• Dressing: Orange dressing (fresh orange juice, olive oil, Dijon mustard, white wine vinegar, a pinch of salt)

• Extras: Fresh tarragon or basil for fragrance

Southern-Inspired Starch Options

1. Buttermilk Mashed Potatoes

   • Creamy and buttery, with a hint of tang from buttermilk.

   • Optional: garlic or chive mix-in.

2. Sweet Potato Casserole

   • Mashed sweet potatoes with maple or brown sugar, cinnamon, and a pecan crumble topping.

3. Macaroni & “Cheese” (Vegan or Classic)

   • Elbow macaroni baked with a rich cheese (or cashew-based vegan) sauce and crunchy top.

4. Skillet Cornbread

   • Made with cornmeal and buttermilk, baked in a cast iron skillet for that golden crust.

5. Dirty Rice

   • Seasoned rice with bell peppers, celery, onions, and vegan sausage or ground beef (or traditional sausage/gizzard mix).

6. Creamy Grits (Cheesy or Savory)

   • Stone-ground grits simmered until tender with butter and cheese (or vegan butter & nutritional yeast).

 Southern Protein Options (Mix of Classic & Plant-Based)

1. Southern Fried Chicken (or Cauliflower)

   • Crispy, seasoned coating; serve traditional or with a vegan cauliflower alternative.

2. BBQ Pulled Jackfruit or Pork

   • Shredded jackfruit in smoky BBQ sauce or slow-cooked pulled pork.

3. Blackened Catfish (or Tofu)

   • Heavily seasoned and seared, served with lemon and fresh herbs.

4. Smothered Chicken or Seitan Cutlets

   • Braised in onion gravy until tender.

5. Fried Green Tomato BLT Bites with Tempeh Bacon

   • A fun small-plate protein made hearty with vegan bacon or traditional pork bacon.

6. Grilled Andouille Sausage (or Vegan Sausage)

   • Spicy and smoky; slice and serve with grits or rice.

7. Chicken-Fried Tofu or Steak

   • Double-battered, pan-fried, and served with country gravy.

8. Red Beans & Rice with Smoked Protein

   • Slow-cooked red beans with smoked turkey necks, sausage, or vegan kielbasa.

Southern Vegetable Sides

1. Braised Collard Greens

   • Cooked low and slow with garlic, onion, smoked meat or liquid smoke.

2. Fried Okra

   • Cornmeal-crusted and golden fried; can be oven-baked for a lighter option.

3. Green Beans with Potatoes

   • Simmered until tender with onions and optional smoked turkey or vegan bacon.

4. Corn Maque Choux

   • A Cajun corn dish with bell peppers, onions, and tomatoes cooked in butter.

5. Candied Carrots or Glazed Yams

   • Sweet and caramelized in brown sugar, cinnamon, and a splash of orange juice.

6. Stewed Tomatoes & Okra

   • Southern-style tomato stew with okra, onions, and peppers.

7. Cabbage with Garlic & Onions

   • Sautéed or braised; sometimes cooked with bacon, ham hock, or vegan sausage.

🥘 PROTEINS 

Flavorful and often marinated, stewed, or grilled.

1. Jerk Chicken (Grilled or Oven-Roasted)

2. Brown Stew Chicken

3. Curry Goat

4. Oxtail Stew with Butter Beans

5. Fried or Escovitch Snapper (with pickled veggies)

6. Saltfish & Ackee

7. Jerk Tofu (Vegan)

8. Caribbean Curry Chickpeas (Vegan)

9. Island-Style BBQ Jackfruit (Vegan)

10. Spiced Grilled Shrimp Skewers

🍚 STARCHES & GRAINS 

Comforting, aromatic, and perfect for soaking up sauces.

13. Rice & Peas (Kidney Beans + Coconut Rice)

14. Coconut Jasmine Rice

15. Jamaican Festival (Sweet Fried Dumplings)

16. Fried Plantains (Ripe or Green)

17. Macaroni Pie (Trinidad-Style Baked Mac)

18. Boiled Provision (Yam, Green Banana, Cassava)

🥬 VEGETABLES & SALADS 

Fresh, tangy, and often spicy — balancing the richness of the mains.

21. Cucumber & Tomato Salad with Lime Vinaigrette

22. Caribbean Slaw (Cabbage, Carrots, Scotch Bonnet, Lime)

23. Steamed Callaloo (Jamaican Spinach)

24. Sauteed Okra with Onions & Garlic

25. Green Papaya or Mango Slaw

26. Grilled Veggie Medley (Zucchini, Peppers, Eggplant)

27. Pickled Veg (Escovitch-style)

🍢 APPETIZERS & SNACKS 

Perfect for small plates or sides.

28. Jamaican Patties (Beef, Chicken, or Lentil)

29. Pholourie (Trinidad Fried Dough Balls with Tamarind Dip)

30. Coconut Shrimp with Pineapple Dip

31. Mini Doubles (Curried Channa on Fried Bara – Trinidad)

32. Cassava Chips with Mango Chutney or Hot Sauce

🌿 Vegan-Friendly Picks (at least 10+)

• Jerk Tofu

• Curry Chickpeas

• BBQ Jackfruit

• Festival

• Fried Plantains

• Callaloo-Stuffed Peppers

• Steamed Callaloo

• Caribbean Slaw

• Mango Slaw

• Pholourie

• Mini Doubles

• Cassava Chips

🔥 Grilled Meats

1. Beef Skewers with Chimichurri
   – Cubed flank steak, marinated in garlic, olive oil, and herbs.
   
   

2. Al Pastor Lamb Chops
   – Guajillo Chile Marinade
   
   

3. Salsa Verde Chicken Thighs
   – Grilled boneless thighs glazed with tangy tomatilla sauce.
   
   

4. Mini Spiced Sausages
   – Slightly charred, smoky, and spicy.
   
   

5. Pork Tenderloin Bites
   – Marinated in balsamic and rosemary, grilled and sliced for easy grabbing.
   
   

Grilled Seafood

1. Chili Lime Shrimp Skewers
   – Zesty and slightly spicy, served cold or warm.
   
   

2. Grilled Scallops with Lemon Butter
   – Lightly seared and brushed with lemon-parsley butter.
   
   

3.  Grilled Lobster Tails -Glazed with a Garlic Butter Sauce

Grilled Vegetables & Plant-Based 

1. Grilled Zucchini & Eggplant Ribbons
   – Lightly seasoned and rolled or layered.
   
   

2. Charred Bell Peppers & Onions
   – Sweet and vibrant, served with olive oil and sea salt.
   
   

3. Grilled Asparagus with Lemon Zest
   – Crisp-tender and refreshing.
   
   

4. Grilled Corn Street Corn
   – Sliced from the cob and seasoned for easy picking.
   
   

Accompaniments

• Artisan bread slices & flatbreads
  
  

• Assorted dips: Cocktail Sauce, Salsa Fresca, Pico De Gallo  Red Pepper Romesco, Chimichurri, Melted Butter
  
  

• Mixed greens or microgreens for garnish and layering
  
  

• Fresh lemon wedges and dipping sauces in 

 Mojito Menu (Alcoholic)

Pineapple-Jalapeño Mojito

Blackberry-Basil Mojito

Agua Fresca Menu (Non-Alcoholic)

1. Watermelon Mint Agua Fresca

2. Cucumber Lime Agua Fresca

3. Hibiscus & Berry Agua Fresca