Wild arugula with golden beets and walnuts.
Baby kale with cucumber, celery root, colorful heirloom carrots and pomegranate.
Pumpkin seed and tahini dressing.
Red cabbage, cucumber, red bell pepper and parsley marinated citrus salad.
Watermelon radish, parsley and chia seeds.
Brown rice with watermelon radish, carrots and scallions.
Buckwheat patty with curried onions and leeks.
Millet loaf with butternut squash.
Beet sauce for the millet loaf.
Quinoa with zucchini, parsley and raisins.
Adzuki bean soup with butternut squash and onion.
Kidney beans with summer squash and scallions.
French lentils with colorful heirloom carrots and parsley.
Split pea soup.
Steamed broccoli with onions and goji berries.
Mixed root salad with a sunflower seed cream dressing.
French onion soup.
Romano beans with dulse (seaweed), parsley and an umeboshi vinegar dressing.
Blue hubbard squash and garlic puree.
Yellow beans with scallions and a stone ground mustard dressing.
Yam, celery and carroway seed saute.