Citrus and apple cider vinegar marinated radish and celery.
Mustard green salad with watermelon radish and fresh mint.
Baby kale salad with radish, celery and roasted pumpkin seeds.
Pumpkin seed and parsley salad dressing.
Yellow and green cucumber salad with red bell peppers and cilantro.
Quinoa tabouli with yellow cucumbers and black sesame seeds.
Millet tahini loaf.
Red beet sauce for the millet loaf.
Buckwheat salad with radish, celery and seed cream dressing.
Spanish brown rice.
Black bean soup with carrots, celery and leeks.
Black eyed peas with leeks and scallions.
Mung bean hummus. “Mummus!”
Red lentil dahl.
Baked stuffed summer squash with tempeh, heirloom carrots and golden raisins.
Heirloom carrot soup with stone ground mustard and garlic.
Sauteed zucchini and onion fondue.
Mixed roots boiled salad.
Sauteed firetongue beans provencal.
Water saute cauliflower, leeks, red bell peppers and red onion.
Boiled broccoli and carrot salad with seed dressing.
Beets and cabbage estouffade.