Baby kale and red mizuna with celery and cucumber.
Wild arugula salad with pressed shredded carrots and raisins.
Roasted pumpkin seed and scallion dressing.
Watermelon radish and wakame with an apple cider vinegar marinade.
Pressed raw zucchini and garlic.
Buckwheat with carrots and scallions.
Millet loaf with cauliflower.
Red beet and carrot sauce for the millet loaf.
Stir fried golden rose brown rice with onion, carrots and scallions.
Quinoa with red cabbage, parsley and an umeboshi vinegar dressing.
Pinto bean chili with onion and turnip.
Navy beans, green cabbage and scallions with a French mustard dressing.
Split pea soup with garlic, parsley and red barley miso.
Black beans with daikon radish and curry.
Patty pan squash, Vidalia onions and thyme.
Boiled turnips and tops.
Fall mixed veggie soup.
Green beans with yellow bell peppers and stone ground mustard dressing.
Daikon radish nishime.
Baked eight ball squash stuffed with onion, celery, squash and pumpkin seed cream.
Fire tongue beans
with red onion and smoked paprika.
Blue hubbard squash soup.
Plum, peaches and persimmon fruit compote.