Baby arugula salad with watermelon radish and fennel.
Baby kale salad with shredded daikon and scallions.
Pumpkin seed and scallion dressing.
Yellow and green cucumber and wakame (seaweed) salad.
Raw zucchini and garlic.
Hikotomaki and forbidden rice stir fry with colorful heirloom carrots, onions and scallions.
Quinoa with leek and hemp seeds.
Millet and corn grit loaf with garlic.
Shittake sauce for the millet/corn loaf.
Buckwheat and watermelon radish salad.
Mung bean and sweet potato salad.
Adzuki bean soup with summer squash and onion.
Yellow lentil dahl.
Garbanzo beans with golden beets and a sunflower seed cream and paprika dressing.
Boiled beets with parsley and a vinaigrette dressing.
Haricots verts, colorful heirloom carrots and a stone ground mustard dressing.
Carrot and ginger puree.
Eggplant and yellow squash saute.
Cauliflower boiled salad with scallions and a flax seed dressing.
Corn, celery, and kale boiled salad with a citrus dressing.
Lemongrass dashi and vegetables.
Baked summer squash filled with a seed and veggie stuffing.
Baked yam salad with a sesame seed and cilantro cream sauce.