Brussels Sprouts galore! Have you ever tried them on top of a pie? Well, you should.
Call me if you'd like me and the two-wheeled stallion to bring forth food.
A Rosemary Buckwheat Rice Crust with seasoned Red Mexican Beans and Tomatillos, topped with sliced Brussels Sprouts, and baked. $6
A roll created from layering Butterleaf Lettuce and Beet colored Amaranth that is spiced with Cinnamon and finished with Rose Water, together with strips of Parsnips. $3
Collard Wraps(from yesterday)
Tri-colored Quinoa with sautéed Maitake Mushrooms and Sweet Peppers, pretty Mustard Greens, thinly cut sticks of Parsnip, Red Butterleaf Lettuce, and Butternut Squash Vinaigrette.
Lacinato Kale and Rainbow Chard creamed with Sunflower Seeds, with grilled Shiitakes and Yellow Green Beans, Tarragon, roasted Garlic, and finished with diced Tomatillos. $11