#NoFoodWaste November! Our Brussels Sprouts are cooked in an orange confit we created from the peels of the oranges we use for our juices, and a touch of coconut oil. This saves 525 lbs of orange peels from going into the compost each week. Recipe in our tastebook!
Our main squeeze, Sicilian Cauliflower. Get it at all restaurants.
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DietID_TeamDietitians Obsessed ;)
Harvest your true identity with this #spiritvegetable quiz
spirit.dirt.online
"Chioggia Beet? Scarlet Kale? Find out here."
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JenniferEmilson Emperor Spinach!? Well, green is my favourite colour!
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sugardetoxme I'm a Belgian endive??? I didn't see that one coming!
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annefood Ditto Emperor Spinach @JenniferEmilson !
HELLO SUNSHINE. Our new carrot with sunflower pesto is basically happiness in your mouth. ☺️
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Ricky Can't wait for the Dumbo branch to open so I can have Dig Inn for lunch and dinner! 😄
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DietID_TeamDietitians YES. I can't wait for this. What greens are you using for the pesto?
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mirasingh Yum!
This deconstructed version of our kale, grape, and feta salad is what 'food' looks like. Get the real deal in store from Wednesday. 😁
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DietID_TeamDietitians Tried this yesterday at 17th street!! (I think!) and it was delicious. Refreshing to see real food celebrated amidst the 'meal replacement' craze.
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katewilson Really looking forward to trying this.
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katewilson Walked by and saw your kale beet grouts. Wow. Can't wait to get that tomorrow