Curly kale salad with dandelion greens and carrots.
Alfalfa sprout salad with sprouted mung beans, red radish and toasted sesame seeds.
Sesame seed cream dressing with cilantro.
Marinated cucumber, wakame (seaweed) and red onion salad.
Celery, watermelon radish and scallions with lemon juice dressing.
Quinoa salad with butternut squash and parsley.
Buckwheat with red radish and scallions.
Millet loaf with yams.
Carrot and butternut squash sauce for the millet loaf.
Stir fried brown rice with Vidalia onions, peas and leeks.
Pinto bean stew with carrots, onions and paprika.
Black beans with broccoli, parsley and french mustard dressing.
White bean stew with butternut squash, leeks and miso.
Red lentil dahl with carrot, onion and dulse flakes (seaweed).
Boiled salad of broccoli, watermelon radish, carrots and parsley.
Baked cauliflower au gratin with pumpkin seed cream and turmeric.
Red cabbage and cranberries.
Potato and leek soup.
Mashed yams with fresh made almond milk.
Boiled salad of cauliflower, bell peppers and parsley with a toasted sesame dressing.
Sauteed heirloom carrots and onions with cumin.
Sauteed zucchini and yellow squash with onions and curry.
Root veggie and butternut squash puree.