Colorful coleslaw salad with green and red cabbage, carrots, guava, scallions and roasted pumpkin seeds.
Kale salad with red radish, celery and bell peppers.
Roasted pumpkin seed dressing with scallion and umeboshi vinegar.
Watermelon radish, scallions and parsley in a turmeric and brown rice vinegar dressing.
Cucumber salad with walnuts and wakame (seaweed) in a toasted sesame dressing.
Brown rice stir fry with onion, leeks, green beans, carrots and shishito peppers.
Beet sauce for the millet loaf.
Quinoa with red radish, scallions and an apple cider vinegar dressing.
Buckwheat with persimmon, turnips and sunflower/parsley cream dressing.
Black beans, rutabaga and parsley with a tahini, lemon and olive oil dressing.
Yellow split pea and carrot soup.
Mung beans, celery and scallions with an umeboshi vinegar dressing.
Pinto bean chili with onion, golden beets and carrots.
French onion soup made by a Frenchman… 😉
Boiled broccoli, leeks and onions.
Roasted rutabaga, Chipolini onions and thyme.
Water and oil sauteed brussels sprouts with raisins and red onion.
Boiled salad of onion, carrot, garlic and green beans.
Sauteed zucchini with goji berries and red onion.
Fall mixed veggie puree.
Baked kabocha squash with rosemary.
Pink Lady apples with raisins in a kuzu sauce.