#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 catering for last night's sleep out at covenant house, we raised $30,000 for youth to find a home, and fed the team some radishing food ;)
Dig Inn
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sugardetoxme Really an impressive feat!
Grilled tofu on a bed of greens with our slow roasted carrots and kale-pumpkin seed pesto, and sunchokes with pear and endives. Recipe for the pesto is in the tastebook, available in all our restau...
Dig Inn
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DietID_TeamDietitians The sunchokes are my absolute favorite!
Our wheat and rye berry salad with grains from Maine Grains. Perfect for meatless Monday, or any day that ends in Y.
Dig Inn
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DietID_TeamDietitians Welcome!!
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sugardetoxme Looks divine. I never get that when I go but now I have to!
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HealthyHarlequin POWalicious!