Snap pea & nappa cabbage slaw with miso-ginger-wasabi dressing

A slightly sweet pureed parsnip-date “butter” perfect for your morning toast!

Red kuri squash sweet bread made with cardamom and orange

Add some Asian flare to your avocado toast with yuzu citrus, ginger and gomasio!

Shitakes, barley, kale and french lentils in a homemade tarragon-mushroom broth. Perfect soup for fall & winter!

Chanterelle mushrooms sauteed with olive oil, garlic, thyme and white wine and spooned over toasts.

Moroccan marinated chickpea & delicata squash salad

Sweet summer corn chowder made with coconut cream and thyme

Gluten free granola made with olive oil, kasha, maple, sesame seeds and almonds.

Homemade iced chai concentrate & cardamom almond cookies.

Chilled cucumber & watercress soup with mint & dill.