Layered salad – kale with lemon tahini dressing topped with dandelion greens, red bell peppers and toasted sunflower seeds.
Sesame seed and scallion dressing.
Green cabbage salad with carrots, scallions, Fugi apples and a lemon citrus dressing.
Marinated red radish and scallions.
Colorful heirloom carrots and raisins.
Brown rice stir fry with carrots, leeks and scallions.
Quinoa salad with beets and parsley.
Millet loaf with butternut squash.
Sweet vegetable sauce for the millet loaf.
Buckwheat with yams, parsley and curry.
Baby lima beans with red and green bell peppers and tahini.
Kidney beans with snap peas, onions and sesame seed cream.
Garbanzo bean soup with celery and onions.
Winter veggie puree.
Zucchini and yellow squash with an onion fondue.
Spaghetti squash with goji berries and cilantro.
Baked turnips with blanched nappa cabbage and herbs de provence.
Baked yam and onions.
Miso sauce for the baked yams and onions.
Boiled salad of cauliflower, broccoli and carrot with a mustard dressing.
Colorful heirloom carrots with scallions and dulse (seaweed).
Kabocha squash puree.