Pat Greer's Kitchen

Alkalizing salad. Spinach, green leafs, celery, carrots, radish, cherry tomatoes, sprouted lentils, sunflower greens, sunflower seeds dressing: olive oil, dates.

Local kale, onion, local sweet potato, dressing made with organic orange juice and olive oil, ginger, cranberries, jicama, almonds, herbs and spice including garlic.

Made with organic green leafys, edamame, carrots, cabbage, sugar snap peas, kimchi, cilantro, onion, ginger, and unhulled sesame seeds. Sauce has lime juice, agave nectar, sesame oil, and ginger.

Brussel sprouts tossed with purple cabbage, pecan nibbles, and dried cranberries, topped with dijon dressing.

Kale base with quinoa (cooked), curried garbanzos (cooked), broccoli (cooked), shredded sweet potatoes, and black sesame seeds. Topped with Curry On Dude Dressing.

Brussel salad is the base, then topped with pesto quinoa, holy frijoles (black beans), sweet potato salad, sweet corn relish,and sprouted lentils. A side of chipotle ranch to finish it off.

Garden burgers are made with sprouted lentils, carrots, zucchini, celery, onion, sunflower seeds, and herbs. Four patties are served on traditional collard leaves with dijon daze dressing and a green leafy salad with Herb's Dressing.

Cultured veggies with a special "geez" on these wraps with a side of sun-dried tomato sauce.

Contact your runner or the merchant directly for more information on selection.

Contact your runner or the merchant directly for more information on selection.