HOT STUFF: African peanut stew with chickpeas and sweet potato FRITTATA: roasted cauliflower, red pepper, caramelized onion and cheddar SOUP: Middle Easter red lentil with lemon jerk chicken soup SALADS: Rubbed kale pistachio crunch Creamy curried chickpeas roasted beet, feta and pumpkin seeds Baby spinach, red onion and croutons with tamari-nutch dressing roasted carrot, brussel…