dinner

Tofu Ricotta Toast with Radishes & Fennel Frond Herb Sprinkle

Polenta with Caramelized Leeks, Zucchini, & Peas (vegan)

Pickled Beet Salad with Fennel and Nasturtium Leaf (vegan)

Pistachio Mint Pesto Pasta with Asparagus (vegan & gluten free)

Kohlrabi and Tatsoi Stir-Fry with Ginger Rice and Tofu

Caramelized Cabbage with Capellini, White Beans, & Lemon (vegan & gluten free)

Winter Minestrone with Collards, Sweet Potatoes, & Fennel (gluten free)

Fonio Bowl with Garlicky Kale and Roasted Carrots

Miso Roasted Sweet Potatoes with Arugula Pear Salad

Roasted Honeynut Squash with Apple Fennel Slaw and Vegan Ricotta

Acorn Squash Tomato Soup with Thyme & Rosemary (vegan)

Savory Oat Bowl with Zucchini Compote & Corn Relish (vegan)