Adzuki bean soup with Rossa Milano beets.
Quinoa salad with heirloom carrots and scallions.
Cucumber and cabbage salad.
Stir fried brown rice with radish, carrot and spring onions.
Black eyed pea salad with yellow squash, leeks and sesame cream.
Water saute summer squash, dulse and red cabbage.
Daikon, kabocha and garlic soup.
Marinated snap peas with red onion, carrots, citrus juice and shishito peppers.
Baked parsnip and yams with fresh oregano.
Millet loaf with kabocha squash.
Baby lima beans with golden beet soup.
Pumpkin seed dressing.
Heirloom yellow carrot kinpira.
Cauliflower and yellow squash salad with pumpkin seed cream.
Baby kale salad with carrot, celery and roasted pumpkin seeds.
Buckwheat salad with watermelon radish, cilantro, figs and apple cider vinegar.
Water sauted broccoli and radish in a spice broth.
French beet salad.
Baby beet top salad with radish, celery and scallions.
Arame (seaweed) and mixed string beans.