Mesclun Salad with Crunchy Pistachios and Sweet Seasonal Rainier Cherries topped with an Avocado Crostini with our Bright Orange Ginger Vinaigrette

Ingredients … Serves 2 1 large handful of tender Mesclun 1 small handful of halved baby tomatoes 1/4 thin sliced medium red onion 1/4 cup raw unsalted Pistachios 1 sliced toasted or grilled ciabatta cut in half 1 avocado 1/4 thin sliced yellow pepper 8-10 Rainier Cherries Ingredients for dressing..makes approx 3/4 cup 2 tbsp … More Mesclun Salad with Crunchy Pistachios and Sweet Seasonal Rainier Cherries topped with an Avocado Crostini with our Bright Orange Ginger Vinaigrette

Marinated Japanese Tempeh and Nectarine Banh Trang (spring rolls) with Crisp Colorful Vegetables and Black and White Sesame Seeds

Ingredients: 4 Round Rice Paper Wraps 1 8oz block of organic Tempeh (12 slices) 1 ripe Nectarine thin sliced 1/2 Seedless cucumber thin sliced 1/2 orange pepper thin sliced 1/2 yellow pepper thin sliced 2 scallions thin sliced white and green 2 fresh figs thin sliced 1 small bunch of chopped Bok choy Ingredients for … More Marinated Japanese Tempeh and Nectarine Banh Trang (spring rolls) with Crisp Colorful Vegetables and Black and White Sesame Seeds

Grilled Polenta, Tender Eggplant, Sweet Fennel and Blistered Baby Heirloom Tomatoes Finished with a Sweet and Tangy Balsamic Glaze

Ingredients 4 rounds of 3/4 inch Polenta 6 slices of 1 inch thick peeled Eggplant 1 bulb of fresh fennel very thinly sliced 1 large handful of Baby Heirloom Tomatoes 2 cups Balsamic Vinegar 1/2 cup Brown Sugar Red Pepper Flakes Directions For the Balsamic glaze..combine Vinegar and Brown Sugar in a saucepan and bring … More Grilled Polenta, Tender Eggplant, Sweet Fennel and Blistered Baby Heirloom Tomatoes Finished with a Sweet and Tangy Balsamic Glaze

Marinated Portobello, Quinoa and Sweet Potato Burger lined with Sweet Summer Basil, topped with Grilled Cajun Onion and Roasted Tomato and Crisp Pea Shoots

Ingredients…(makes approx 4) 2 cups cooked Quinoa 4 Large Portobello Mushroom caps roasted and diced 1 cup roasted Zucchini diced 1 inch cubes 1 cup roasted Sweet Potato diced 1 inch cubes 4 scallions sliced..white and green 1-1 1/2 cups Vegan bread crumb salt and pepper to taste Directions..preheat oven to 375.. Marinade for Portobellos..in … More Marinated Portobello, Quinoa and Sweet Potato Burger lined with Sweet Summer Basil, topped with Grilled Cajun Onion and Roasted Tomato and Crisp Pea Shoots