Collard green and radicchio lettuce salad with colorful heirloom carrots and spring onions.
Sunflower seed and parsley cream dressing.
Red and green cabbage coleslaw with carrot and an almond cream dressing.
Marinated red radishes, celery, and fennel with a citrus dressing.
Celery root, watermelon radish and dulse (seaweed) with a garlic citrus dressing.
Brown rice stir fry with red cabbage, onion and scallions.
Millet loaf with leeks.
Spring veggie sauce for the millet loaf.
Quinoa with celery and scallions.
Buckwheat stew with carrot, onion, leeks and turmeric.
Adzuki bean and butternut squash stew.
Garbanzo beans with baked yams, garlic and scallions.
Great northern beans with leeks and a dijon mustard dressing.
French lentil soup with carrots, celery and onions.
Boiled salad of colorful heirloom carrots, onions, fava beans and parsley.
Mashed yams and butternut squash.
Baked butternut squash with black sesame seeds.
Patty pan and zucchini saute with a red onion fondue.
Heirloom cauliflower and Italian parsley salad.
Red beet and zucchini veloute.
Baked turnips and Vidalia onions with turmeric.
Boiled salad of snap peas and leeks with black sesame seeds.
BONUS item – Baked apple concasse.
BONUS item – Collard green quick pickles with spices.