farm to table

Cucumber Tomato Salad with Roasted Cashews and Mint

Veggie Sushi Bowl with Tofu and Spicy Mayo

Caramelized Spring Onion Dip with Green Garlic & Dill (vegan)

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

Pickled Beet Salad with Fennel and Nasturtium Leaf (vegan)

Kohlrabi and Tatsoi Stir-Fry with Ginger Rice and Tofu

Carrot Cake Pancakes with Maple Tahini Glaze (vegan)

Celery Salad with Blood Orange, Dates, & Walnuts (vegan)

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

Roasted Cauliflower with Meyer Lemon Caper Salsa