black garlic tapenade: 

  • Peel 2 cloves of black garlic cloves and use a knife to chop it into a smooth paste.  Whisk with 1 Tablespoon soy sauce, 3 Tablespoons of high quality extra-virgin olive oil, salt, and pepper.

roasted radishes:

  • Cut radishes into quarters.  Toss with 1 smashed garlic clove, 2 sprigs of thyme, olive oil, salt/pepper.
  • Place in one even layer onto a sheet tray and roast at 375F until golden brown, about 15-20 minutes.

grilled scallion:

  • Toss scallions lightly in oil, salt, pepper.  Place onto the grill to quickly char them (or saute in a hot pan).

seared duck breast:

  • Remove excess fat from duck breast.  Score the skin.  Season both sides well with kosher salt & black pepper. Heat a cast iron or standard pan on high heat.  Place the duck in skin side down and reduce heat to medium-low.  Render the skin as you would render bacon to get it crispy, it takes about 8-10 minutes.  Flip the duck and cook on the other side for an additional minute.  Place into the oven to cook to medium rare.



grilled quail:

  • marinate de-boned quail overnight in 2 parts fish sauce, 1 part brown sugar, 1 part water, and chopped garlic
  • lightly salt and pepper both sides
  • grill quail skin side down for 4 minutes until golden brown and slightly charred
  • flip and cook 1 additional minute

charred lime vinaigrette:

  • slice limes in half and place on grill until charred
  • squeeze the juice into a bowl, and remove any seeds
  • whisk in 1 chopped shallot, a drizzle of honey, salt, pepper and extra virgin olive oil (1 part juice to 2 parts olive oil)

stone fruit salad:

  • toss an assortment of sliced stone fruit such as apricots, peaches, cherries in olive oil, salt, and pepper
  • grill on high heat until charred
  • repeat with spring onions or scallions
  • pick fresh mint and cilantro leaves, add any greens of choice such as arugula
  • toss greens together with grilled fruit and scallions
  • drizzle in the lime vinaigrette to coat the salad gently
  • season with salt and pepper

serve salad with grilled quail

tip: the quail marinade is also great for pork chops and chicken wings!  The recipe can be done with fall fruits and vegetables, have fun with it!




  • 1 cup uncooked red rice
  • 2 ears corn
  • 1 package firm tofu, drained well, medium diced
  • 1 cup rice flour
  • 1/2 cup cornstarch
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup english cucumbers, seeds removed, small diced
  • 1/2 cup radishes, small diced (or sliced on mandolin)
  • 1/2 cup canned kidney beans, drained and rinsed well
  • 1/2 cup chopped herbs of your choice (basil, mint, dill, parsley)
  • olive oil

red wine vinaigrette:

  • 3/4 cup red wine vinegar
  • 1 cup extra-virgin olive oil
  • 1 small shallot, minced
  • kosher salt
  • cracked black pepper

- whisk all the vinaigrette ingredients in a small bowl and set aside
- heat a large pot of unsalted water. once water is boiling, add the red rice. after 15-20 minutes, the grains will start to split - at this point you can add salt to the water to flavor the rice and continue to cook for 5-10 minutes until tender. drain well, rinse, and cool the rice for later use (note: rice will not be tender if you add salt in the beginning!)
- char corn on grill until there is color, cut kernels off, and chill (discard cobs)
- heat olive oil in a pan. toss tofu in a mixture of rice flour and cornstarch. shake off excess. sauté for 5 minutes or until crispy and golden brown. remove and place onto a paper towel. season lightly with salt
- in a large mixing bowl, add cooked red rice, grilled corn kernels, tomatoes, cucumbers, radishes, kidney beans, parsley, basil, and enough dressing to absorb well into the rice
- season with additional salt and pepper
- taste it to make sure it has an even amount of acid and brightness from the vinaigrette and herbs
- garnish with additional herbs, if desired
- top with crispy tofu and serve immediately




  • 1 pound brussel sprouts, remove end and outer brown leaves, wash and dry well, cut in half lengthwise through the core keeping leaves intact
  • 1 teaspoon black sesame seeds

kimchi dressing:

  • 1-1/2 teaspoon red korean chili flakes (known as gochugaru)
  • 1/2 small onion, small diced
  • 1 small clove of garlic, peeled and sliced
  • 1/2 cup rice vinegar
  • 1/4 inch ginger, grated on mandolin
  • 1 tablespoon - sugar
  • 1/2 asian pear or regular pear, peeled and cored
  • 1/2 teaspoon red boat fish sauce (optional)
  • pinch of kosher salt
  • cracked black pepper

- saute chopped onion and garlic until soft, about 5 minutes
- remove from pan and let mixture cool
- place the chilled onion mixture into blender and add rice vinegar, ginger, sugar, pear, fish sauce, and chili flakes
- blend on high until smooth
- taste and adjust seasoning as needed (It should have good acidity, be a little spicy but not overwhelming, and be slightly sweet and garlicky)

- in a hot pan with oil, roast 1 even layer of brussel sprouts on high heat (do not overcrowd the pan!) 
- let brussel sprouts caramelize on one side then flip to caramelize other side
- add a pinch of kosher salt and cracked black pepper
- remove brussel sprouts from pan once they are caramelized on all sides
- repeat with remaining brussel sprouts in batches
- place the cooked brussel sprouts in a bowl and toss with enough kimchi dressing to coat
- top with black sesame seeds and serve hot

tip: the kimchi dressing is great with roasted broccolini, summer zucchini, cauliflower, and all types of roasted vegetables!


Yield: 4-6 portions

  •  2 Cup – Quality Almond Milk
  • 1 Cup – Coconut Milk
  • 3 Tablespoons- Condensed Milk, Agave, or other sweetener
  • ½ tsp - Vanilla Bean Extract
  • 1 tsp - Almond Extract
  • ¾-1 Cup - Chia Seeds (depends how thick you like your pudding!)
  • 1 Tablespoon - Quality Matcha Powder

In a blender:

Blend almond milk, coconut milk, matcha powder, almond extract until smooth.  Pour mixture into a bowl.

Whisk in the chia seeds and chill the mixture in the refrigerator for at least 2 hour.  Stir the pudding, and continue to chill for an additional 4 hours or overnight to let the chia seeds expand.

Layer with your favorite fruits, toasted nuts, cake or enjoy just by itself.