Arugula salad with cucumber, yellow & white heirloom carrots and dry roasted sesame seeds.
Baby kale with celery and Cherokee heirloom tomatoes.
Sesame seed, parley and brown rice vinegar dressing.
Red beets with celery, cilantro, fresh squeezed lemon juice and mustard.
Green cabbage with yellow carrots and goji berries.
Long grain brown rice soup with arame (seaweed), carrot and onion.
Millet loaf with parsley.
Red and golden quinoa with cucumber, parsley and a yuzu, brown rice vinegar dressing.
Stir fried buckwheat with watermelon radish, red onion and tamari.
Kidney beans, beets and carrots with sesame seed cream.
Dahl of red lentils and root veggies.
Navy bean soups with carrots, onion, thyme and garlic.
Green lentil salad with celery, parsley and a stone ground mustard dressing.
Colorful heirloom carrot & onion kinpira.
Boiled salad of turnip, and broccoli with umeboshi vinegar, toasted sesame oil and shiso leaf powder dressing.
Sauteed haricots vert with persimmons, sage, oregano and onions.
Butternut squash soup with garlic.
Boiled salad of cauliflower and raisins with an apple cider vinegar dressing.
Roasted sweet potatoes, colorful heirloom carrots, turnips, onions, rosemary and thyme.
Romano squash with red onion fondue.
Haricots vert with patty pan squash, onion and garlic.
Sour green applesauce with candied roasted walnuts – coconut sugar, chili powder and yuzu.