Baby kale salad with celery and dulse (seaweed) flakes.
Wild arugula, radish and black sesame seed salad.
Roasted pumpkin seed and scallion dressing.
Zucchini, garlic, parsley, sea salt and olive oil.
Carrot, peppers and cilantro with lemon juice, brown rice vinegar and sea salt.
Buckwheat salad with carrot, black sesame seeds, and scallions.
Millet loaf with zucchini.
Beet, carrot and miso sauce for the millet loaf.
Quinoa salad with broccoli, red baby bell peppers, cilantro and umeboshi vinegar dressing.
Brown rice stir fry with carrot, vidalia onions, scallion and tamari.
Creamy split pea and cauliflower soup.
Black eyed peas, red cabbage and parsley salad with stone ground mustard dressing.
Black beans with butternut squash, vidalia onions, parsley and brown rice vinegar.
Lentil dahl with curry.
Water sauteed Italian squash finished with a chili oil sauce.
Steamed corn with a garlic scallion sauce.
Water sautéed carrots with parsley and onion.
Sunburst squash sauté with paprika.
Leek top and tamari stir fry.
Green been salad with sweet peppers and a tangy mustard dressing.
Boiled beets with French mustard dressing.
Sauteed cabbage and raisins.