Happy New Year!
Here is our last menu of 2016…
and WE WON!
Red leaf lettuce salad with red radish and celery.
Roasted sunflower cream dressing with scallions.
Kale salad with red radish, kholrabi and almond cream dressing.
Kholrabi and colorful heirloom carrot salad with parsley, dulse (seaweed) and a lemon citrus dressing.
Cucumber and watermelon radish salad with scallions and an umeboshi vinegar dressing.
Stir fried brown rice with patty pan squash and scallions.
Millet loaf with curry.
Tamari onion gravy for the millet loaf.
Quinoa salad with fennel.
Adzuki beans with squash, onions, scallions and mustard.
Mung bean hummus.
Red lentil dahl.
Stewed baby lima bean and leek.
Stir fried snap peas and fennel.
Oven roasted carrots and rosemary.
Sauteed squashes with turmeric.
Baked butternut squash.
Sauteed patty pan squash with bell peppers and onions.
Haricots verts with carrots and a pumpkin seed cream.
Boiled salad of broccoli, cabbage and sunflower seed cream.
Apple and butternut squash sauce.