Curly kale salad with red radish, celery and almond cream dressing. (Please note since the dressing this week is already on the salad you will not receive a separate container of dressing.)
Red and green cabbage coleslaw with zucchini and a mustard sesame seed dressing.
Celery salad with parsley, scallions, dulse (seaweed) and umeboshi vinegar marinade.
Red radish salad with celery, parsley and lemon citrus dressing.
Millet loaf with butternut squash.
Red beet and carrot sauce for the millet loaf.
Buckwheat salad with watermelon radish and parsley.
Brown rice stir fry with colorful heirloom carrots, onions, leeks and scallions.
Quinoa with sauteed green bell peppers and parsley.
Stewed pinto bean with carrots, fava beans and miso.
Garbanzo beans with watermelon and red radish.
Kidney beans with red beets and parsley.
Black beans with watermelon radish, scallions and a mustard dressing.
Butternut squash and fingerling potato puree.
Turnips and dulse (seaweed).
Boiled salad of snap peas, cauliflower hearts and a sunflower seed cream dressing.
Onion and fennel fondue.
Boiled salad of Romanesco broccoli, red cabbage, and red bell peppers with a garlic tahini dressing.
Daikon, onion, garam masala (spice) and scallions.
Baked colorful heirloom carrots with rosemary.
Celery root, leeks and tamari.
BONUS dish – Homemade apple sauce with cinnamon!