dinner

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

Miso Braised Carrots & Leeks with Cilantro Cardamom Rice

Roasted Shiitakes With Celeriac Potato Puree (vegan)

Creamy Roasted Kabocha and Fennel Soup (vegan)

Eggplant & Mushroom Sauté with Herbed Toasted Millet

Smoky Hatch Chili Summer Succotash