• 1 basket cherry tomatoes halved.
• 1/4 C good extra virgin olive oil
• 2 Tbsp balsamic (or red wine) vinegar
• 1 garlic clove finely minced
• 2 tbsp finely chopped red onion
• 2 tbsp chopped fresh basil
• 1 tsp raw honey
• pinch of salt and pepper

Whisk all ingredients together (not tomatoes or basil) until fully combined.   Add tomatoes and let marinate for about an hour and toss sporadically to cover all tomatoes. Pour over mozzarella, burrata or toast for a kick ass bruschetta.  Sprinkle basil over before serving to preserve that beautiful, bright green color.
This recipe taste best when served at room temp.   Side note:  Do not store your fresh tomatoes in the fridge.  They will lose flavor.   Keep at cool, room temp ALWAYS!  

• 1 cup organic quinoa
• 2 cups vegetable broth
• 4 C broccoli chopped
• 2 pints mushrooms sliced
• 2 C packed spinach
• 2 whole shallot finely sliced
• 3 garlic cloves finely chopped
• 4 Tbsp butter (or olive oil for vegans)
• 2 tsp fresh chopped thyme
• 2 tsp garlic powder
• 1/2 tsp red pepper flakes
• salt to taste
• pepper to taste
• Feta cheese (optional for dairy lovers like me)

Preheat oven to 400 degrees.   Drizzle and toss chopped broccoli with extra virgin olive oil and sprinkle with salt and pepper.  Roast for about 15-20 min or until tops get nice n toasty!  Set aside.

Cook quinoa according to package but use vegetable stock instead of water.  Add spinach to warm cooked quinoa and stir.  Keep to side.

The shallot and mushrooms are a 2 pan process if you want to speed it up.  Heat 1 tbsp of butter in each large pan over med heat.  Arrange your thinly slices shallots in each pan… don’t overcrowd or overlap.  Let sit and cook for several min until edges start to brown.  Stir and flip so other sides get browned.  Sprinkle with some salt.  When fully browned, set aside on a paper towel.

Add 1 tbsp butter (or oil for vegans) to each pan and do the exact same thing for the mushrooms.  Sprinkle with thyme and set aside.

Now stir everything together.  Add garlic powder, red pepper flakes, drizzle with olive oil and add salt/pepper to taste.

For all you dairy eaters out there… I’d also add some feta to this for an added flavorful bite.

• 1 peeled english cucumber
• 1/4 c apple cider vinegar
• 1 tbsp Gochugaru chili
• 1 tsp raw honey
• 1 chopped green onion
• 1 tsp grated ginger
• 1 tsp chopped garlic
• 1 tsp fish sauce
• 1 tsp kosher salt plus more for “sweating”

Cut cucumbers lengthwise in half.   Then cut into thin half moon shapes.  Set aside in an even layer on paper napkins.  Generously salt them (with extra salt) and let sit for at least 20 min so they can “sweat.”   

While that’s happening, combine all other ingredients into a mason jar and shake vigorously.

Rinse cucumbers under cold water to rid of salt.  Pat cucumbers dry with a paper towel.  Then wrap them all up in the towel and squeeze out all the liquid.

Add the cucumbers into the mason jar.  Shake again to incorporated the juices.  Let sit covered overnight.  Eat!

• 6 ears fresh grilled corn
• 1/2 c room temp pasture raised butter
• 2 tbsp fresh chopped herbs (I used chives and tarragon)
• 1 juice and zest of a lime
• 1/8 tsp chipotle powder
• 1/2 tsp salt
• 1/4 tsp pepper

First prepare your butter mixture.  With room temperature butter, mix it well with the chopped herbs, chipotle powder, lime zest, salt and pepper.  Grill corn until char marks appear.  Or you can boil until tender.  Holding the thickest part of the corn up into a deep bowl, cut the kernels off with a sharp knife. This will help catch all the niblets. While corn is still hot/warm combine your butter mixture in and mix well.  Squeeze yours lime over and mix again.