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Not wholly forks over knives, but we had a complete farm to table meal tonight with everything but the salt and pepper picked at our neighborhood farmer's market this morning.
Protein was a whole grass raised chicken from a local (well, Santa Barbara) rancher. We patted it down with fresh herbs (a buck a bag at the market) and cooked it on our Big Green Egg.
Sides were a baked sweet potato prepared as Quik suggested above and a kale salad with a lemon dressing (some olive oil, so also not plant based compliant).
Overall, though, a pretty delicious meal. Felt good to know exactly where everything came from.
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