SunMoon Kitchen, LLC
SunMoon Kitchen, LLC


Recipes provided by Chef Rafer

from Divine Dining Florida and


English cucumber sandwich





SunMoon Kitchen Miso

Mini Whole wheat Pitas





Thinly slice English cucumber and soak in SunMoon
Kitchen Miso Dressing
for 1 hour. Put Mascarpone in food processor with 1/2
bunch of dill, parsley and cilantro. Slice mini whole wheat pitas open and
smear Mascarpone

cheese on both sides.

Thinly slice shallots. Stack shallots and
cucumber in to pitas. Stack rounds on a decorative plate.

Crispy Miso Wontons


Wonton wrappers

Ground chicken or tempeh

Chopped Cilantro

Chopped red bell pepper

Chopped red onion (yellow wks too)

SunMoon Kitchen Miso Dressing

Sesame oil/Grape Seed oil

Preheat oven to 400 degrees. Heat 2 tbsp. Grape
Seed oil in skillet. Cook 1-2 cups red bell pepper and onion until translucent.
Add 3/4 cup of SunMoon Kitchen Miso Dressing and 1 1/2 lbs. of ground
turkey. Cook meat thoroughly (about 10-15 minutes). Brush a sheet tray with
sesame oil and Grape Seed oil mix. Scoop spoonful of filling into wonton
wrapper, brush water around edge of wrapper and pinch shut in triangle shape.

Place wontons on cookie sheet and brush tops
with sesame oil/Grape Seed oil combination. Cook for 6 minutes.... broil high 2
min or until crisp.

Serve with Edamame.

Put frozen pods in microwave safe bowl. Top with
1/8 cup of soy sauce and a wet paper towel. Microwave for 2 min.