Baby kale with watermelon radishes and parsley.
Baby arugula, alfalfa sprouts, celery, fennel tops, goji berries and parsley.
Pumpkin seed dressing.
Red radish salad with an umeboshi plum vinegar, fresh lemon juice and parsley dressing.
Fennel salad with a fresh squeezed citrus dressing, cilantro and goji berries.
Stir fried rice with colorful heirloom carrots and onion.
Millet loaf with stone ground mustard.
Cream of mushroom sauce for the millet loaf.
Buckwheat with red radish, scallions and a dressing.
Quinoa with colorful heirloom carrots, parsley and an apple cider vinegar dressing.
Pinto bean, daikon radish, onion and miso soup.
Split pea and butternut squash soup.
Garbanzo beans with leeks, tahini and fresh squeezed lemon dressing.
Mung beans with celery and a stoneground mustard dressing.
Cauliflower and red beet soup.
8 ball squash with Vidalia onions, cummin and tamari.
Root vegetable broth.
Boiled snap peas and yams with a pumpkin seed and turmeric dressing.
Boiled red beets with celery root and caraway seeds.
Acorn squash soup.
Romanesco broccoli with colorful heirloom carrots and an almond and parsley dressing.
Baked parsnips with sage and oregano.