Wild arugula, cucumber, colorful heirloom carrots and purple pole beans.
Baby kale, daikon radish and broccoli.
Pumpkin seed, parsley and apple cider vinegar dressing.
Yellow cucumber, arame (seaweed) and bell pepper salad with alfalfa sprouts.
Marinated fennel salad with goji berries, scallions and fresh squeezed citrus.
Stir fried brown rice with zucchini and spring onion tops.
Millet and acorn squash loaf.
Miso onion gravy for the millet loaf.
Quinoa, butter beans and parsley.
Buckwheat with colorful heirloom carrots and parsley.
Marinated red kidney bean salad with umeboshi vinegar and toasted sesame oil.
Navy bean soup with golden beets, red onion and white miso.
Pinto beans, carrot and red radishes with a french vinaigrette dressing.
Adzuki bean and red beet stew.
Classic carrot and onion kinpira.
Butternut and acorn squash with Vidalia onion soup.
Blanched broccoli and carrots with a tamari-sesame dressing.
Red beet and fresh corn salad with a stone ground mustard dressing.
Fresh off the cob – corn chowder!
Roasted yams, scallions and a garlic cream sauce.
Romano bean saute with Vidalia onions and chili.
Wok zucchini and heirloom carrots with coriander.
Baked fuji apple with a date and sunflower seed stuffing.