Baby arugula salad with celery root marinated in mustard, celery and walnuts.
Baby kale salad with colorful heirloom carrots, vinegar soaked papaya, and cherry tomatoes.
Pumpkin seed dressing with cilantro.
Shaved fennel, red cabbage and parsley with tahini dressing.
Yellow cucumber, bell peppers, scallions and a sprinkle of cayenne.
Quinoa, golden beets and scallions.
Brown rice, pickled cucumbers, parsley and a sunflower cream dressing.
Millet with stone ground mustard.
Black mushroom sauce for the millet loaf.
Buckwheat, celery and parsley.
Baby lima bean soup with butternut squash, onion, romano beans and golden millet miso.
Garbanzo beans with parsley, tahini and fresh squeezed lemon juice.
Mung beans, rutabaga and garlic.
Yellow split pea soup with yam and onion.
Sauteed Italian squash and red onion.
Cauliflower au gratin with pumpkin seed cream and garlic.
Colorful heirloom carrots, leeks and fennel seeds.
Carrot ginger soup.
Sauteed green cabbage, onion, raisins and curry.
Butter beans, Vidalia onions and oregano.
Boiled beets and parsley.
Baked 8 ball squash stuffed with pumkin seed and leeks.