16 large bok choy leaves from Simis Ranch- (about 12 oz.) 7 1/2 oz. sprouted tofu, drained and cut into small cubes (1 1/2 cups) 1 cup shredded Beets from Casey and Marci Boyd 4 green onions, thinly sliced (1/2 cup) 1/4 cup plus 1 Tbs. …
Roasted Garlic
1 bulb fresh garlic Olive oil Preheat the oven to 350°F. Using a knife, cut off 1/4 to a 1/2 inch of the top of the garlic bulb, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for …
Live Spring Rolls with Lemon-Ginger Dipping Sauce
For a party icebreaker, serve these rolls Vietnamese style, with the fillings and the leafy wrappers laid out on a plate so everyone can roll their own. 3/4 cup raw tahini 2 tbs. raw agave nectar 4 tsp. nama shoyu or soy sauce 1 tbs. lemon …
Goat Cheese Arugula Bruschetta
A seasoned goat cheese spread and a lemony arugula sauce make a duo of tasty toppings for these bruschetta. Both can be prepared up to two days ahead. Use fresh baguette slices (rather than the toasted bread usually associated with bruschetta) to …
Bounty Bruschetta
Two different recipes for you! Recipe 1 2 slices Great Basin Kalamata Olive Bread 1-2 heirloom tomatoes 1 clove Red Chesnok garlic About 6-8 leaves of fresh basil 2 TBSP extra virgin olive oil (try California olive oil to keep it …