Mustard greens with marinated watermelon radish, shredded daikon radish and chia seeds.
Arugula salad with cucumber, colorful tomatoes and dulse (seaweed).
Pumpkin seed and parsley dressing.
Red/yellow/green bell and Serrano peppers, red onion and cilantro salsa with a citrus dressing.
Green cabbage coleslaw, yellow carrots and parsley with a sunflower seed dressing.
Stir fried brown rice with eggplant and leek.
Millet and cauliflower loaf.
Carrot and bell pepper sauce for the millet loaf.
Buckwheat and beets with a tarragon dressing.
Quinoa, watermelon radish and parsley with an umeboshi vinegar dressing.
Yellow mung bean dahl with carrots and onion.
Mung beans with celery, parsley and a pumpkin seed cream dressing.
Great northern beans with fall mixed veggies and tahini.
Garbanzo beans, broccoli and scallions with a cashew butter dressing.
Blanched white and red radish with scallions, currants and a chia seed dressing.
Colorful heirloom carrots and tops.
Roasted butternut squash with thyme.
Sweet potatoes and parsley with a turmeric dressing.
Sauteed yellow pole beans with pears and Vidalia onions.
Carrot and ginger soup.
Patty pan squash with leeks and sage.
Boiled turnips and fresh parsley with a stone ground mustard dressing.
Sauteed baby zucchini with Vidalia onions and paprika.
Steamed broccoli and cauliflower with parsley and a sunflower dressing.