No photos this week (because, well, farm life), so please use your imagination to picture these vibrant, beautiful dishes!
Choice A: Early Summer Buddha Bowl with Roasted Veggies & Quinoa (vegan, gluten-free)
You might think you know a vegetable.... and then you roast it and meet a brand new friend who is sweet, complex, and fun to be around. Prepare yourself to fall in love with these roasted seasonal veggies (including radishes, young onions, and garlic scapes) whose friendship you'll savor atop a bed of protein-rich quinoa, and finished off with a generous drizzle of maple-mustard sauce.
Choice B: Curried Lentils with Rhubarb, Chard, and Rice (vegan, gluten-free)
Dig into a comforting bowl of richly spiced lentils that have been simmered with spring onions, rhubarb (yes, rhubarb), and rainbow swiss chard. Brown rice provides a cooling, nutty balance to this dish which can be enjoyed hot or cold, any time of day!