Mustard greens with cucumber and purple daikon radish.
Baby kale salad with red beets and dulse (seaweed).
Sunflower seed dressing with scallions and umeboshi vinegar.
Red cabbage, celery, carrot and cucumber in a fresh squeezed orange marinade.
Fennel salad with golden raisins and a fresh lemon dressing.
Stir fried brown rice with colorful heirloom carrots, onion and cabbage.
Millet with yams.
Portobello mushroom gravy for the millet loaf.
Quinoa with broccoli and scallions.
Buckwheat with pickled cabbage and parsley.
Great northern bean stew with onion, celery root and tahini.
Kidney bean soup with carrots and parsnip.
Mung beans with celery, parsley and sunflower cream.
French lentils with watermelon radish, parsley and a stone ground mustard dressing.
Mashed yams with cumin.
Patty pan squash, Vidalia onions, oregano, thyme and scallions.
Carrot and parsnip soup.
Baked acorn squash stuffed with roasted seeds.
Butternut squash soup with celery root.
Cauliflower romanesco au gratin with sunflower seed cream.
Golden beets with a French vinaigrette dressing.
Roasted colorful heirloom carrots, rosemary and oregano.