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For the Flame-Grilled Portobello Mushroom Steak + Arugula Salad & Grilled Potatoes • porcini salt • smoked paprika • granulated garlic • dried thyme • crushed red pepper • cracked black pepper • Olive oil (for drizzling) • sherry vinegar • portbello mushrooms • loose-packed arugula • vinaigrette of your choice* •

For the 2 tablespoons coconut oil • acorn squash, sliced in 1/2-inch thick rounds and seeds removed • salt 1/4 teaspoon pepped 2 teaspoons brown sugar 1/2 cup whole pecans, chopped 1/4 teaspoon pumpkin pie spice • baby arugula • avocado, sliced 1 pomegranate, arils removed 1 seedless cucumber, sliced • pomegranate ginger vinaigrette • pomegranate juice • apple cider vinegar 1/2 teaspoon freshly grated ginger 1 garlic clove, freshly grated 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup olive oil:

For the 2 medi­um zuc­chi­ni, cut into 1-inch dice, about 4 cups • Japan­ese egg­plants, cut into 1-inch dice, about 4 cups • sweet red pep­per, cored and seed­ed, cut into 1-inch dice, about 1 1/2 cups • yel­low pep­per, cored and seed­ed, cut into 1-inch dice, about 1 1/2 cups • medi­um sweet onions, cut into 1-inch dice, about 2 cups • medi­um cloves gar­lic, minced (about 1 table­spoon) • extra vir­gin olive oil, divid­ed • table­spoon dried oregano • Kosher salt and fresh­ly ground black pep­per • cooked, cooled farro (see note above) • cooked, cooled lentils (see note above) • cooked small white beans, (or one 15-ounce can, drained and rinsed; or use addi­tion­al farro) •

tem­peh • table­spoon olive oil, divid­ed 4 cloves gar­lic, minced 1/2 cup veg­etable broth 1/2 cup Frank's Red Hot hot sauce 2 tea­spoons dried oregano For the ranch dress­ing: • vegan mayo, home­made or store­bought • unsweet­ened unfla­vored almond or soy milk • table­spoons fresh lemon juice 1/2 tea­spoon gar­lic pow­der 1 tea­spoon onion pow­der 1 tea­spoon nutri­tion­al yeast 1/8 tea­spoon salt 3 table­spoons fresh chopped chives For the salad: • romaine hearts, chopped • halved cher­ry toma­toes 1/2 cup sliced cucum­bers Extra chives for gar­nish