Recipes provided by Chef Rafer
from Divine Dining Florida and CupcakeChef.com
English cucumber sandwich
SunMoon Kitchen Miso
Mini Whole wheat Pitas
Thinly slice English cucumber and soak in
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
cheese on both sides.
Thinly slice shallots. Stack shallots
cucumber in to pitas. Stack rounds on a decorative plate.
Crispy Miso Wontons
Ground chicken or tempeh
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.
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
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
1/8 cup of soy sauce and a wet paper towel. Microwave for 2 min.