main course

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

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

Roasted Okra Tacos with Cucumber Pico & Lime Sour Cream

Cowpeas with Rosemary and Bay Laurel Broth

Rainbow Chard Galette with Caramelized Spring Onions (gluten free & vegan)

Carrot Ginger Fried Rice

Lemon Butter Spaghetti with Sugar Snap Peas and Pistachios

Soy-Glazed Eggplant and Amaranth Greens

Late Winter Abundance Bowl with Maple Dijon Dressing