Summer Gazpacho in Two Easy Steps

Cool Cucumber- Kale Blender Soup with Apricots and Walnuts

Raw Slaw

Heirloom Tomato and Melon Salad with Goat Cheese and a Date – Balsamic Dressing

Vegan Strawberry “Ice Cream” with Cashew Brittle

Grilled Corn in the Husk with Tomato-Basil Butter

Karen’s Homemade Rhubarb Vinegar

Spring Salmon Brochette Salad with Minted Lime Dressing, Toasted Quinoa and Pistachios

Spiced Grilled Chicken Open-Faced Sandwich Topped with Gruyere Fondue and Butternut Squash & Apple Jelly

Summer Zucchini, Walnut and Olive ~ Whole Grain Pasta with Lemon Zest

Vegan Farmers’ Market Vegetarian Dumplings