Baby kale and mustard greens with cucumbers and golden beets.
Mizuna lettuce, arugula, alfalfa, celery and dulse flakes (seaweed).
Roasted pumpkin seed and scallion dressing.
Marinated icicle and watermelon radishes with Italina parsley.
Cucumber and wakame (seaweed) with cilantro, tamari and toasted sesame oil.
Brown rice and red beet salad with scallions.
Millet and carrot loaf.
Yam sauce for the millet loaf.
Polenta soup with garlic.
Quinoa with sauteed celery and red cabbage.
Baked golden rose and wild rice patty with parsnip and cabbage.
Pinto bean chili with onion carrot and turnip.
Red lentil soup.
Black beans with carrots, parsley and apple cider vinegar dressing.
Baby lima beans, Vidalia onion, romanesco cauliflower and tahini.
Carrot and ginger soup.
Boiled salad of broccoli and golden beets with a stone ground mustard dressing.
Roasted root veggies –
potato, daikon, turnip and parsnip – with herbs de provence.
Butternut squash and onion soup.
Root vegetable nishime.
Red kuri squash pudding with pumpkin seeds.
Sauteed Italian squash and Vidalia onions with purple daikon radish.
Fava beans with cauliflower and a pumpkin seed cream dressing.
Baked fennel and acorn squash with rosemary in a tamari broth.