In the Bowl Top to Bottom

Tuscan Kale (sliced thin ribbons, sautéed)
Filtered Water
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Quinoa (cooked)
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Button Cap Mushrooms (sliced, sautéed)
-- Extra Virgin Olive Oil
Beef (diced tiny, sautéed)
-- Sea Salt
-- Olive Oil
-- Mushroom Stock
-- Kale Stock
-- Arrowroot

Peccorino Romano (grated)

Noonish Country Stew

Chicken Thigh (diced tiny, sautéed)
-- Olive Oil
-- Filtered Water (splashed)
Wild Rice (cooked)
Sunflower Seeds
Carrot (peeled, diced, sautéed)
-- Olive Oil
-- Filtered Water
Golden Kiwi (peeled, diced)