dinner

Curried Coconut Summer Squash Fritters

Millet Flatbread with Sugar Snap Peas & Mint Cashew Ricotta

Kohlrabi & Rainbow Chard Sauté with Almonds & Dill

Buckwheat Bread Crostini with Roasted Cauliflower and Sage Tapenade (gf/vegan)

Coconut Milk Braised Collard Greens

Pumpkin Soup with Roasted Turnips & Pepitas (vegan)

Zucchini Spaghetti with Tarragon & Lemon

Spring Market Soup

Massaged Kale Salad with Avocado & Grapefruit

Rainbow Quinoa Salad with Cashew Tzatziki (Vegan)

Miso Braised Carrots & Leeks with Cilantro Cardamom Rice

Roasted Shiitakes With Celeriac Potato Puree (vegan)