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Garlic lime pepper, ginger agave teriyaki or naked.
Fried green tomatoes over a bed of mixed cabbage served with a lemon garlic herb aioli.
Sweet potatoes with sprinkled brown sugar.
Roasted yellow squash, zucchini, garlic, grape tomatoes, red onion, quinoa and fresh herbs.
Oven roasted yams, sauteed kale, caramelized onions tossed in an orange balsamic dressing, Parmesan cheese or cashew sunflower.
Spinach, peppered pears, red onion, toasted pecans, topped with a Parmesan wafer and drizzled with raspberry walnut oil dressing and Parmesan cheese or cashew sunflower.
Cabbage, mixed greens, garlic, smoky, Thai chili jackfruit, mint, soy sauce and lime juice.
Sauteed red and yellow peppers, mushrooms, broccoli, zucchini and yellow squash.
A vibrant sauteed medley of spinach, bok choy, kale and collard greens.
Chunks of juicy chicken breast in a red curry sauce with mixed vegetables served over pearl couscous.
Pan seared cod topped with sauteed tomatoes, orange zest, onions and served with couscous.
Salmon over a bed of bok choy and topped with a lemon agave ginger sauce.
Savory sauteed chicken breast topped with a white wine herb butter sauce, served with a side of spinach and maple cinnamon butternut squash.
Menu for Kemet Kitchen provided by Allmenus.com
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