Pan seared sablefish with sauteed sweet pepper and vinegar plumped raisins,
Watermelon radish and root veggie lentil curry. Topped with peanut butter maple cayenne yogurt, veggie chips, peanuts, and sprouted lentils.
Raw food experimentation appetizers. Raw brussel sprout leaves filled with vinegar, olive oil, fresh orange juice, zest, and greek yogurt. Topped with fennel, raisins, cashews, and orange rind.
Flank steak marinated in a vinegar reduction sauce. Sauteed broccolini with ginger and red pepper flakes. On top of a bed of quinoa and yellow beets. Steak topped with crunchy quinoa and vinegar-shallot reduction.
Barley risotto with sweet potatoes, ginger, and Parmesan cheese. Baked chicken breasts rubbed in curry and olive oil. Topped with caramelized onions and kale chips.
Yellow Cauliflower and radicchio Risotto. Pomegranate, red wine vinegar, and honey glazed brussel sprouts with cashews.
Mixed rice scramble. Wild rice cooked in rooibos tea and steamed with bacon bits. Home grown carrots, fava beans, red onion and arugula, sauteed in a candied ginger, worcestershire sauce, olive oil, lime, and sriracha. Mixed together with scrambled egg and topped with arugula flowers.
Pumpkin soup. Made with foraged apples, post Halloween pumpkins, a beet, a potato, onions, ginger, Greek yogurt, curry powder, various spices. Topped with pumpkin seed sage pesto and ground roasted pumpkin seeds.
Rainbow carrot pancakes with foraged cinnamon applesauce. Topped with yogurt and kale chips.
Risotto and purple barley cooked in coconut milk and baked in a mushroom. Topped with fried egg and tarragon.