Baby kale, colorful heirloom carrots, celery and black sesame seeds.
Mizuna lettuce, snap peas and shredded golden beets.
Almond and stone ground mustard dressing.
Marinated red and watermelon radishes in a fresh citrus dressing.
Fennel, watermelon radish, lemon and tarragon salad.
Stir fried brown rice with onion, carrot and parsnip.
Millet loaf with butternut squash.
French onion gravy for the millet loaf.
Quinoa with sauteed sunchokes and parsley.
Polenta porridge with golden beets.
Lentil soup with onion and parsnip.
Black bean soup with red onion, turnip and tamari.
Mung bean hummus.
Chickpea stew with onion, rutabaga and paprika.
Steamed colorful heirloom carrots with a stone ground mustard dressing.
Sauteed fava beans, green cabbage and beet tops.
Cauliflower and sunflower seed au gratin.
Braised brussel sprouts with wakame (seaweed), thyme and rosemary.
Assorted root vegetable soup.
Kabocha squash and almond puree.
Sauteed patty pan squash with red onions.
Steamed broccoli and daikon with an orange emulsion dressing.
Poached pear with a vanilla, pumpkin spice and coconut syrup sauce.