Baby kale salad with celery and colorful heirloom carrots.
Wild arugula salad with shredded red & golden beets and walnuts.
Almond cream and parsley dressing.
Raw zucchini with garlic and parsley.
Marinated yellow cucumbers with sweet Italian bell peppers and dulse flakes.
Raw daikon and colorful heirloom carrots with fresh squeezed lemon juice and cilantro.
Raw purple beans with carrots, scallions and parsley marinated in a fresh squeezed citrus dressing.
Brown rice with colorful heirloom carrots, onion and a sunflower seed and scallion dressing.
Millet loaf with butternut squash.
Red beet and onion sauce with tarragon for the millet loaf.
Quinoa with watermelon radish and onion.
Buckwheat with yellow beets and cilantro.
French lentils with celery, parsley and a stone ground mustard sauce.
Adzuki beans, squash and yellow beans with onion.
Babaganoush with sprouts.
Yellow split pea soup with mixed veggies and turmeric.
Nabe with arame (seaweed), fresh corn, dried daikon, parsnip and onion.
Stir fry of rutabega, okra, red onion and chili powder.
Broccoli boiled salad with almond cream dressing.
Butternut squash soup with ginger.
Sauteed yellow beans with onion fondue.
Baked eight ball squash stuffed with carrots, onion, flax and buckwheat.