main course

Spring Market Soup

Rainbow Quinoa Salad with Cashew Tzatziki (Vegan)

Miso Braised Carrots & Leeks with Cilantro Cardamom Rice

Roasted Shiitakes With Celeriac Potato Puree (vegan)

Eggplant & Mushroom Sauté with Herbed Toasted Millet

Smoky Hatch Chili Summer Succotash

Lettuce Wrap Tacos with Walnut Meat & Chimichurri (Vegan)

Late Spring Crostini with Fennel Frond Gremolata

Mediterranean Sorghum Salad

Roasted Broccoli Salad with Pickled Shallots (vegan)

Spring Grain Salad with Vegan Green Goddess Dressing

Roasted Tomato Coconut Milk Soup (vegan)