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Again managed to incorporate as meany greens as possible this week. Beet greens, Chinese cabbage, collards, kale, bok choi, dill, mint all incorporated this week.

• Tofu and snap peas in caramelized leek sauce with spiced rice and beet greens
• Curried black-eyed peas and kale with barley-collard green pilaf
• Tempeh with spiced beets and dilled chinese cabbage, spinach and beet green slaw
• Mixed vegetables in miso sauce with potato and kohlrabi in tomato-mint sauce

Featuring vegetables from Echollective, Salt Fork Farms and Grinnel Heritage Farms.

As always veggieburgers are available to pick up every Monday at Hillel House. Pre-order by emailing burtfamilyfoodservices@gmail.com