Baby arugula and mizuna with daikon radish and yellow tomatoes.
Baby kale salad with red swiss chard topped with red cabbage, colorful heirloom carrots and watermelon radish.
Almond and parsley dressing.
Raw radish with scallions and a citrus marinade.
Carrot and daikon with dulse (seaweed) and red onion pickles.
Rice salad with zucchini, Italian parsley and shoyu.
Millet and corn grit loaf.
Black mushroom gravy for the millet loaf.
Quinoa with colorful heirloom carrots and a sunflower seed dressing.
Japonica rice patty with colorful heirloom carrots, celery, onion, flax seeds and turmeric.
Garbanzo beans with fennel, raisins and a tahini dressing.
Kidney beans, red onion and parsley with an umeboshi vinegar and toasted sesame oil dressing.
Black eyed pea stew with carrots, celery and onion.
Split pea and acorn squash soup.
Red beets with a dijon mustard and tamari dressing.
Haricot verts with colorful heirloom carrots and onion.
Yellow heirloom carrot kinpira.
Potato and leek soup.
Kabocha squash soup.
Green bean boulangere.
Sauteed yellow squash with Vidalia onions and oregano.
Sauteed patty pan squash with Vidalia onions.