Kale Salad With Cherries & Apples

1. Soak kale in a bowl of cold water with 3 ice cubes for 10 minutes until cold and crisp. Drain water and dry kale on a kitchen towel.

2. Wash and cut the apples into ½ inch cubes. Shred the Parmigiano-Reggiano on the finest box grater side. Whisk together olive oil, vinegar, and cherry mustard to form an emulsion.

3. Over medium low heat toast the pine nuts in a dry skillet. Shake skillet every 15 seconds for about 3 minutes, until golden, then quickly move to a plate to cool.

4. Slice kale along the stem on each side and finely dice the stem. Chiffonade the leaves of the kale.

5. Toss the kale, apple, pine nuts, and dressing in a large bowl. Arrange on a platter and top with cherries and parmesan shavings.

Curry Potato Salad

1. Bring a pot of salted water to a boil. Add potatoes, boil until slightly tender, about 10-12 minutes.

2. Drain potatoes, let cool on a clean dish bowl.

3. In a large bowl whisk together yogurt, yuzu, soy sauce, hot sauce, curry powder, and turmeric.

4. Toss the potatoes and cucumber with the dressing until evenly coated.

5. Top with herbs.

Carrot Ribbon Salad

1. Soak cashews and 2 cups water in a large jar for at least 8 hours (this will make them easier to blend.)

2. Drain the cashews and add them to a food processor with the 1/3 cup warm water, lime juice, Red Chili Lime sauce, nutritional yeast, and salt.

3. Blend until smooth, stopping to scrape the sides, and blend again.

4. Spread the mixture onto the bottom of the bowl.

5. Shave carrots with a vegetable peeler by length. Put carrot into a small bowl of ice with enough water to cover, let soak for 10 minutes or longer, until curled and crisp.

6. Slice celery into ½ inch half moons. Thinly slice radish.

7. In a medium bowl, whisk together oil, Red Chili Lime Sauce, vinegar, salt and pepper.

8. Drain carrots, pat dry with a cloth.

9. Add vegetables to the bowl, toss, until evenly coated.

10. Place vegetables on top of cashew mixture, sprinkle with parsley.