A vegetarian wonton soup for everyone: vegan wonton skins are filled with a crimini and tofu filling, then simmered in vegetable broth with broccoli, scallions and bok choy.
Creamy, velvety custard of ripe golden tomatoes makes for a very simple-yet-elegant lunch/brunch dish. Very few ingredients are in this, but the flavor is big.
Roast pork loin with Beluga lentils topped with crispy bacon, candied apples, and a brown butter apple sauce, originally from Longman & Eagle in Chicago.
Homemade Cherry-Flavored Vinegar: Easy to make and makes a very delicious, light, fruity, and refreshing vinaigrette with which to dress your summer salad!