Baby arugula with cucumber and purple daikon radish.
Baby kale with yellow beets, celery and chia seeds.
Pumpkin seed dressing with spring onions.
Green cabbage and carrot coleslaw with sunflower seed and stone ground mustard dressing.
Collard roll with pickled cabbage, carrots and a sunflower seed & fresh lime dressing.
Stir fried brown rice with red onion and scallions.
Millet and yam loaf.
Parsnip sauce for the millet loaf.
Buckwheat with watermelon radish, parsley and ponzu sauce.
Basmati rice with fennel, radish and an apple cider vinegar dressing.
Black eyed pea soup with celery, celery root, onion and tamari.
Kidney beans with sauteed daikon radish, green onion and a toasted sesame seed oil dressing.
Mung bean salad with easter egg radishes and a stone ground mustard dressing.
Baby lima bean soup with carrots, patty pan squash and tahini.
Snap,peas with watermelon radishes and a chia seed dressing.
Sauteed sunchokes with scallions.
Kinpira of colorful heirloom carrots and leeks.
Baked potatoes with a red miso glaze sauce.
Daikon radish nishime.
Baked fennel and wakame (seaweed) braised with turmeric.
Dried daikon and parsnip saute.
Mixed vegetable dashi of cauliflower, mushroom, black radish, carrot and celery.
Umeboshi vinegar pickled collard stems.
Raw apple salad with raisins and a citrus dressing.