We had a rare moment when all dietitians were in the office at once. So what do dietitians do? Cook lunch. Starting with the Kohlrabi from the garden for a twist, we added multi-colored mini peppers, carrot and kale from the garden, spinach, green onion, broccoli, and tomato. For protein, Tempeh seasoned with sesame oil, ginger, coriander, cumin, cilantro, a grind of TJ's Everyday Seasoning and a touch of Soy. Adding some crunch of cashews served atop white rice. A bright blend of fresh stir-fry!