Mustard greens and watermelon radish with dulse.
Baby kale with carrot and celery.
Almond cream dressing.
Pressed red and green cabbage with carrot tops and parsley.
Snap peas with watermelon radish and a fresh squeezed orange juice dressing.
Stir fried brown rice with yam, onion and scallion.
Squash sauce for the polenta loaf.
Colorful quinoa with pickled red cabbage and parsley.
Brown basmati rice, watermelon radish and an apple cider vinegar dressing.
Kidney beans with sauteed burdock and an umeboshi vinegar dressing.
Navy beans with daikon, Vidalia onions and white miso.
Black eyed pea soup, celery, onion and miso.
Carrot, almond and ginger soup.
Brussel sprouts with a tamari, chili and kuzu sauce.
Sauteed fennel with onion and raisins.
Boiled golden beets with scallions and a dijon mustard dressing.
Baked Romanesco broccoli with sunflower cream au gratin.
Baked Vidalia onion with miso glaze.
Roasted colorful heirloom carrots, parsnips, daikon radish, turnips and herbs de provence.