Arugula with celery, carrot and scallions.
Baby kale salad with watermelon radish and black sesame seeds.
Pumpkin, scallion, parsley and umeboshi paste.
Carrot and raisin salad.
Red bell peppers, celery, red onion and cilantro.
Basamati brown rice salad with parsley and sesame seed cream.
Millet with paprika.
Mixed root gravy for the millet loaf.
Red and brown quinoa with watermelon radish, parsley, miso and yuzu.
Buckwheat with beets and an apple cider vinegar dressing.
Kidney beans, red onion, umeboshi vinegar, toasted sesame oil and parsley.
Black beans with carrot and onion.
Garbanzo beans with butternut squash, yam and pumpkin seed dressing.
Red lentil stew with rutabaga, sweet potato, white miso and umeboshi paste.
Mixed beans with persimmons and garlic.
Cauliflower and red bell pepper puree.
Turnip and onion curry.
Baked butternut squash stuffed with onions and pumpkin seeds.
Arame (seaweed) with broccoli and a tahini dressing.
Sweet potato and rutabaga bisque.
Roasted colorful heirloom carrots with rosemary.
Poached Asian pear with plum sauce.