vegetarian

Fonio Bowl with Garlicky Kale and Roasted Carrots

Roasted Cauliflower with Meyer Lemon Caper Salsa

Miso Roasted Sweet Potatoes with Arugula Pear Salad

Roasted Honeynut Squash with Apple Fennel Slaw and Vegan Ricotta

Vegan Trumpet Mushroom Chicken Salad

Acorn Squash Tomato Soup with Thyme & Rosemary (vegan)

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

Roasted Okra Tacos with Cucumber Pico & Lime Sour Cream

Amaranth Greens Stir-Fry

Blueberry Corn Muffins with Whipped Maple Butter (dairy free)

Cowpeas with Rosemary and Bay Laurel Broth

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