Roasted Brussel Sprouts with Dijon Viniagrette

Kale Roasted brussel sprouts Roasted parsnips Roasted leeks Marinated, baked tempeh Pecans Dressing: Lemon juice & zest White wine vinegar Olive oil Toasted hazelnut oil Grainy Dijon Maple syrup Salt Coriander, cloves, fresh nutmeg

Roasted Carrot Dressing

Kale Roasted sweet potatoes Garbanzo beans Pan fried green beans (cumin, coriander, salt, green onion) Green onion tops Red cabbage Golden raisins Dressing: Roasted carrots Miso Dijon mustard Grapefruit jam Rice wine vinegar White wine vinegar Olive oil Cumin & coriander Cayenne Salt Water

Roasted Apples, Delicata Squash & Raddichio

Kale Roasted delicata squash Roasted Jonagold & McIntosh apples Raddichio Marinated, baked tempeh (Bragg’s Liquid Aminos, Chinkiang vinegar, Trader Joe’s Apple Cider jam, red chile flake) Shallots Parsley Feta Dressing: Trader Joe’s Apple Cider jam Apple cider vinegar Rice wine vinegar Olive oil Hazelnut oil Grainy Dijon Coriander Salt Zata’ar