Baby mizuna, fennel, red cabbage and chia seeds.
Baby arugula with cucumber, turnip and parsley.
Sunflower seed and parsley dressing.
Cucumber, wakame (seaweed), goji berries and a brown rice vinegar dressing.
Raw colorful heirloom carrot salad with a citrus and cilantro dressing.
Brown basmati pilaf with Vidalia onions and paprika.
Millet and corn grit loaf with turmeric.
Portobello mushroom gravy for the millet loaf.
Quinoa saute with sweet potato and parsley.
Stir fried wild rice with onions and carrots.
Garbanzo bean soup with red onion, daikon and tahini.
Black beans with celery, garlic and a roasted pumpkin seed dressing.
Green lentils with leeks and stone ground mustard.
Adzuki beans, onion and kabocha squash.
Baked onion in shoyu.
Green beans with red onions.
Cauliflower au gratin with garlic and pumpkin seed cream.
Haricot verts and Vidalia onion water saute with curry.
Blue hubbard and kabocha squash soup.
Quick stew of patty pan squash, baby zucchini and red onion.
Roasted roots with Italian seasonings.
Sweet potato and red bell pepper soup.