Curly kale salad with watermelon radish and sunflower butter dressing.
Green and red cabbage salad with red radish, scallion, raisins and freshly squeezed orange juice dressing.
Quick pickle red radish, carrot and scallions marinated in umeboshi vinegar.
Celery, parsley, scallions, garlic and dulse (seaweed).
Brown rice basmati pilaf with carrot, onion, turmeric, chili and a pinch of cayenne.
Buckwheat, fennel and scallion salad.
Millet loaf with chia seeds and tahini.
Onion gravy for the millet loaf.
Quinoa with red radish, onion and a cilantro almond cream dressing.
Kidney beans with colorful heirloom carrots and parsley.
Garbanzo beans with red beets and garlic cream dressing.
Navy bean, carrot and daikon radish stew.
Yellow split pea and butternut squash puree.
Fava bean, red cabbage and onion saute.
Sauteed spiced fennel, cabbage and chard.
Long boiled red beets with a stone ground mustard dressing.
Patty pan squashes with spring onions and oregano.
Carrot, cauliflower and mustard puree.
Daikon and onion kinpira.
Colorful heirloom carrots, fennel seeds and scallions.
Acorn squash and sweet miso puree.
We got so excited about our upcoming adventure to Israel this week we got distracted and cooked extra dishes! Bonus: Golden beets, red cabbage and thyme.
Bonus Dressing: Toasted sesame and scallion dressing.