Baby kale salad with colorful heirloom carrots, shredded fennel and Indigo rose tomatoes.
Arugula salad with red cabbage, red bell peppers and celery root.
Sunflower seed and cilantro dressing.
Marinated watermelon radish with dill pickles and Italian parsley.
Pressed salad of shredded carrot and raisin.
Buckwheat with red cabbage, parsley and a toasted sesame, umeboshi vinegar dressing.
Millet loaf with stone ground mustard.
Red beet and kabocha squash sauce for the millet loaf.
Quinoa with leeks and a vinaigrette dressing.
Baby lima bean soup with watermelon radish, yellow squash, onion and tahini.
Yellow split pea and butternut soup.
Navy beans with boiled yams, scallions and a citrus dressing.
Mung bean, celery and leek soup.
Steamed sunburst squash stuffed with arame (seaweed), colorful heirloom carrots, onion and apricot.
Fire tongue beans with a French mustard dressing.
Baked kabocha squash with Italian seasonings.
Sauteed yellow squash with red onions and coriander.
Orange and lemon sauce over daikon nishime.
Mixed vegetable – summer squash, leeks, daikon and broccoli soup.
Steamed broccoli and daikon radish with chia and sunflower seed dressing.
Steamed colorful heirloom carrots with parsley and an apple cider vinegar dressing.