Mizuna with red beets and heirloom tomatoes.
Baby kale with celery and watermelon radish.
Mixed nut dressing.
Red cabbage, celery, and wakame (seaweed) marinated in a fresh squeezed orange juice, apple cider vinegar and toasted sesame oil dressing.
Peas and carrots with a sunflower seed dressing.
Stir fried brown rice with red cabbage, onion and scallions.
Quinoa with carrots and celery.
Millet with kabocha squash.
Red beet sauce for the millet loaf.
Buckwheat with squash, parsley and pumpkin seed cream.
Garbanzo beans with sauteed kuri squash and a tahini dressing.
Pinto bean chili.
Parsnip and pumpkin soup.
Boiled carrot and fennel tops.
Baby lima beans with leeks, broccoli and a stoneground mustard dressing.
Cauliflower with parsley and sunflower cream.
Celery root and broccoli soup.
Roasted kabocha squash with rosemary.
Sauteed squashes with Vidalia onions and thyme.
Yellow mung bean dahl.
Spaghetti squash, apricot and cilantro.
Bonus item: Apple sauce.