This week featuring local San Marzano and other heirloom tomatoes. Squash and zucchini aplenty. Cucumbers, green cabbage, carrots, kale, collards, okra and green beans. Garnished with purple Thai basil and fresh oregano. It’s harvest time.

• Garbanzo bean, cucumber and roasted tomato salad with coriander; curried potato and patty pan squash
• Tofu, green cabbage and bok choi in purple Thai basil coconut broth; tomato, zucchini and rye salad with black cumin dressing
• Green lentils, carrot and kale with fresh oregano; spiced rice with green beans
• Mixed vegetables in almond-chili sauce; Kamut pilaf with okra and brown mustard seed

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We’ve had a magnificent summer off and now we’re ready to start back up with a new format and the same delicious, easy to prepare and healthy meals. We’ll be pre-posting the menu so you’ll be able to prepare your taste buds for the experience. Here’s what upcoming this week:

Week beginning 8/19/13

• Spiced black beans with rice noodles and tomatoes; Sesame buckwheat pilaf with carrot and brown mustard seed
• Seitan with lemon dill sauce and summer squash; asian eggplant and sweetcorn paella
• Red lentils and green cabbage with black cumin and cilantro; Basmati rice with sweet potato and cumin
• Tempeh and potato salad with caraway; millet and faro stew with cauliflower and nigella