July 9 2012

This week featuring the produce of Echollective Farm, Salt Fork Farm, Grinnel Heritage Farm, Oak Hill Acres and JT’s. First time using Dijon mustard as main seasoning in quinoa. Wow!

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• Tofu spring salad with cucumber, kohlrabi and zucchini; spiced green cabbage and cousa squash
• Green lentils and bok choi with long grain rice and beets seasoned with roasted cumin
• Glazed tempeh, green beans and cousa squash in roasted garlic sauce; herbed red potato salad
• Cumin seasoned pinto beans and Chinese cabbage with tangy quinoa and broccoli

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