Baby kale salad with colorful heirloom carrots and tomatoes.
Baby arugula with watermelon radish and dulse (seaweed).
Sunflower seed dressing with scallions.
Red radish and celery salad with tahini, fresh squeezed orange juice and cilantro.
Red and green cabbage coleslaw with a cashew dressing.
Fried rice brown rice with onion, cabbage, celery and scallion.
Millet loaf with cauliflower.
French onion gravy for the millet loaf.
Buckwheat, leek and umeboshi vinegar.
Quinoa with green cabbage and tamari.
Mixed bean soup with daikon onion and tamari.
Garbanzo beans with kabocha squash, fresh squeezed lemon juice, tahini and olive oil.
Split pea soup with acorn squash.
Pan fried tempeh with sauteed onions and portobello mushrooms.
Carrot ginger soup.
Cauliflower au gratin with sunflower seeds, cashews, curry and a hint of clove.
Colorful heirloom carrots with a garlic dressing.
Colorful heirloom fingerling potato and leek soup.
Baked butternut squash with a seed stuffing.
Sauteed yellow squash with onion and tamari.
Boiled snap peas in a pecan cream dressing.