Baby kale salad with watermelon radish and dulse flakes (seaweed).
Mizuna greens with fennel and scallions.
Roasted pumpkin seed and parsley dressing.
Marinated red radish and purple heirloom carrots with scallions in a freshly squeezed citrus dressing.
Sugar snap pea salad with red peppers, parsley and a sunflower seed dressing.
Brown basmati pilaf with carrot, onion and turmeric.
Buckwheat and kabocha squash croquettes.
Kabocha squash and daikon raidsh sauce for the buckwheat croquettes.
Brown rice with purple heirloom carrots, parsley and an umeboshi vinegar dressing.
Quinoa with watermelon radish, scallions and garlic dressing.
Kidney beans with celery, leeks and a stone ground mustard dressing.
Navy bean soup with Vidalia onions and tahini.
Black eyed pea stewed with daikon radish, Vidalia onion and miso.
Mung bean hummus – we like to call it “mummus”!
Blue hubbard and red kuri squash soup.
Baked stuffed carnival squash with walnuts and thyme.
Steamed broccoli and butternut squash with a roasted pumpkin seed dressing.
French onion soup – made by an actual Frenchman!
Haricots verts and Vidalia onions sauteed with tamari.
Yellow squash and leek saute.
Sauteed purple heirloom carrots, beet tops and fennel seeds.
Baked patty pan squash stuffed with onion, carrots and chili.