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

Black Kale & Spinach Salad with Baby Black Lentils and a Dusting of Cashews, Sweet Raspberries and Mango with Rosemary Croutons & A Bright Shallot Vinaigrette

Shallot Vinaigrette Ingredients..serves 4 2 large handfulls chopped Black Kale 2 small handfulsls baby spinach 10-12 torn leaves of fresh Basil 3/4 cup baby black lentils 1 large mango diced 1/2 red onion sliced 4 tbsp cashew dust..(ground cashews) 1 red bell pepper sliced 1 handful of Rasberries to top Rosemary croutons to garnish..(see our … More Black Kale & Spinach Salad with Baby Black Lentils and a Dusting of Cashews, Sweet Raspberries and Mango with Rosemary Croutons & A Bright Shallot Vinaigrette

CK Classic “Japchae” Noodles with Crisp Tender Vegetables

A very “Notable Noodle Dish”..Our version of the Korean classic “Japchae”..a glass noodle stir fry with an abundance of color and crisp tender vegetables…One of the most visually pleasing dishes in all Korean Cuisine..Serve Hot or Cold..ready in under 30 minutes..Fabulous! Ingredients.. 16 oz Bahn Pho or any other thin Asian Noodle 1/2 lb sliced … More CK Classic “Japchae” Noodles with Crisp Tender Vegetables

STARFISH Shaped, Feather Light and Fluffy Blueberry Pancakes Dusted with Powdered Sugar, Finished with Warm Blueberry Syrup and fresh Blueberries

Ingredients: 2 cups sifted all purpose flour 2 Tbsp granulated sugar 4 tsp baking powder 3/8 tsp kosher salt 2 cups organic Soymilk 2 Tbsp fresh lemon juice 4 Tbsp coconut oil Handful fresh blueberries Powdered sugar for garnish Directions..preheat griddle to medium heat..Combine flour, sugar, baking powder and salt in a medium bowl..in a … More STARFISH Shaped, Feather Light and Fluffy Blueberry Pancakes Dusted with Powdered Sugar, Finished with Warm Blueberry Syrup and fresh Blueberries

Overstuffed Marinated and Grilled White Asparagus, Shiitake and Chinese Eggplant Sandwich with our Creamy Artichoke and Red Pepper Guacamole

Ingredients: 8 slices of Chinese Eggplant angle cut 1/2 inch 5 stalks White Asparagus trimmed and peeled 1 medium handful of Shitake Mushroom stems removed Shredded fresh Baby Bok Choy for topping 1 large Indian Flatbread sliced in half Vegetable Marinade 1/2 cup extra virgin Olive oil 2 Tbsp toasted Sesame oil 5 Tbsp rice … More Overstuffed Marinated and Grilled White Asparagus, Shiitake and Chinese Eggplant Sandwich with our Creamy Artichoke and Red Pepper Guacamole