Arugula salad with cucumbers and pecans.
Baby kale salad with colorful heirloom purple carrots and parsley.
Sunflower seed dressing with cilantro.
Corn salsa with bell peppers and cilantro.
Cucumber, wakame (seaweed) and parsley salad.
Green cabbage coleslaw, carrots, parlsey and a cashew butter dressing.
Stir fried tri-colored brown rices with watermelon radish and cabbage.
Millet loaf with cauliflower.
Portobello mushroom gravy for the millet loaf.
Quinoa with colorful heirloom carrots, parsley and umeboshi vinegar dressing.
Golden rose and forbidden rice loaf with thyme.
Red lentils with eggplant, onion and chili spices.
Navy beans with red cabbage and leeks.
Adzuki bean soup with carrots, onion and tamari.
Mung bean hummus.
Spaghetii squash with cilantro, tamari and toasted sesame oil.
Baked firetongue beans au gratin with turmeric.
Cauliflower and red bell pepper soup.
Sauteed wax beans with carrots and dill.
Boiled colorful heirloom carrots with a stone ground mustard dressing.
Baked carnival squash stuffed with mixed seeds and onion.
Boiled green beans and Vidalia onions with a sunflower seed and cilantro cream dressing.
Asian pear compote.