Kale and collard salad with red radish, scallions and roasted sunflower seeds.
Almond cream and parsley dressing.
Red cabbage, fennel, carrots, goji berries and parsley in an apple cider vinaigrette.
Snap peas with dulse flakes (seaweed), black sesame seeds and a citrus marinade.
Lemon salt pickled celery, watermelon radish, Vidalia onion and cilantro.
Brown rice stir fry with zucchini, carrot and onion.
Millet loaf with stone ground mustard.
Butternut squash, zucchini and stone ground mustard sauce for the millet loaf.
Quinoa with daikon and parsley.
Buckwheat with zucchini and a parsley cream dressing.
Black beans with celery root, scallions and tahini dressing.
Kidney beans with leeks and an umeboshi vinegar & toasted sesame oil dressing.
Split pea soup. (just add water to desired consistency when warming to eat – this got really thick when it cooled…)
Pinto bean, butternut squash and celery stew.
Spaghetti squash with scallions and a toasted sesame dressing.
Baked kabocha squash stuffed with leeks au gratin sun flower seed cream.
Boiled salad of colorful heirloom carrots and cauliflower.
Baked celery root with paprika.
Spring onion soup.
Carrot and turnip kinpira.
Sauteed patty pan squash, fava beans and leeks.
Baked assortment of radishes and onion with turmeric.