Mizuma and baby kale with watermelon radish and golden flax seeds.
Wild arugula, colorful heirloom carrots and pecans.
Sunflower seed and parsley dressing.
Green cabbage with pomegranate, cilantro and an apple cider & uneboshi vinegar dressing.
Marinated cucumber, red cabbage and dulse (seaweed).
Stir fried golden rose brown rice with colorful heirloom carrots and onions.
Millet loaf with stone ground mustard.
Portobello mushroom gravy for the millet loaf.
Buckwheat stew with celery and Vidalia onions.
Brown basmati rice pilaf with colorful heirloom carrots.
Black beans with yams, parlsey and stone ground mustard dressing.
Canellini beans with carrots, onion and tahini.
Great northern bean soup with turmeric.
Mung beans with corn and parsley dressing.
Stir fried red cabbage and raisins.
Wax beans, leeks and curry cream.
Steamed kabocha squash tossed with parsley, garlic and olive oil.
Green beans with a sunflower seed and cilantro dressing.
Sauteed root veggies with thyme.
Boiled beets with a french mustard dressing.
Butternut squash and garlic soup.
Boiled salad of cauliflower and corn with alfalfa sprouts.