Baby kale salad with watermelon radish and pecans.
Wild arugula with cucumbers and figs.
Sunflower seed dressing with scallions.
Cucumber tsukemono salad with wakame (seaweed).
Zucchini, leeks and raisins.
Millet loaf with paprika.
Sunflower butter and stone ground mustard sauce for the millet loaf.
Black quinoa with purple heirloom carrots
Buckwheat with watermelon radish, scallions and an apple cider vinegar dressing.
Black eyed peas with yellow squash, parsley and a sunflower seed cream dressing.
Yellow mung bean dahl with turmeric.
Navy beans with leek, white miso and tahini.
Marinated pinto beans, red onion and parsley.
Yellow squash, vidalia onions and caraway seeds.
Romano beans in cashew butter sauce.
Colorful heirloom carrots kinpira.
Green and yellow beans with a seed cream dressing.
Fresh corn “off the cob” chowder.
Cauliflower and red bell pepper soup.
Yellow carrot salsa with red and green peppers and a fresh orange juice marinade.