Beet root tarts w creamy spinach RAW
Mexican wrap w creamy coleslaw RAW
Saffron buckwheatotto w parsley gremolata RAW
Sprouted veggie burger w apricots & marinated mushroom RAW
Spaghetti w pistachio pesto RAW
Sprouted wild rice with Fiddlehead ferns, Asparagus & honey roasted chickpeas
Pad Thai w Daikon/Kelp noodles RAW
Grape Leaf Dolmas w Umeboshi & Pomegranate sauce RAW
Cauliflower Tabbouleh w curry sauce RAW
Cacao boosted chili w sourcream sauce RAW
Gingered Yellow Veggie Tower w tahini dressing
Baked polenta w chimichurri bean salad
Nettle tart w chickpea hazelnut crust
Crisp thai black bean noodle salad
Grilled asparagus w silky spicy sweet potato purée
Toamato inferno zucchini pasta w kale pesto & rye croutons
Warm bean farro salad w horseradish cream
Potage blanc (roasted white veggie soup)
Romanesco – how to eat the Lady Gaga of vegetables
Sunchokes three ways w black quinoa (quick pickled, slow roasted, umami sunchoke sauce)
Ramps smothered quinoa w grilled pineapple & shrooms
Grilled Portabello Burger w Sensational Salsa
Spaghetti Amatriciana, Vegan / Raw
Saffron Baked Pumpkin & Sweet Potato Skillet with Porcini’s & Dukkah, V
Crunchy Moroccan Quinoa & Beluga Lentil Bundles, V
Rice-free Kitchari w Sautéed Greens + Masala