Saratoga Sunshine Martini

• 1 ounce premium gin

• 1 ounce elderflower liquor

• ½ ounce Grand Marnier

• ½ ounce fresh lime juice

DIRECTIONS:

Pour all into an ice filled shaker, pop the lid on and shake like crazy! Strain into a chilled martini glass or ice filled rocks glass and enjoy!

Korean Barbeque Sliders

• One 20 ounce can of young jackfruit

• 1 cup of Korean style barbeque sauce

• 1 tablespoon vegetable oil

• Plant based mayonnaise

• Dill pickle slices

• 12 slider buns -halved

DIRECTIONS: Rinse and drain the jackfruit and using 2 forks (or your scrupulously clean hands) pull the fruit apart as you would do with pork or beef. Add the oil to a skillet over medium high heat and when hot add the jackfruit, sauté for about five minutes. Add the barbeque sauce to the skillet, reduce the heat to medium and cook for a few more minutes stirring occasionally until the jackfruit is well coated and the sauce thickens a bit. Remove from the heat. Spread mayonnaise on the top and bottom halves of the slider buns. Divide the jackfruit among the bottom halves, top with a few pickle slices and cover with the top halves. Enjoy!

Broccoli, Edamame and Peanut Slaw

• One 16-ounce bag of broccoli slaw mix

• One 12-ounce bag of frozen shelled edamame, cooked and cooled

• ½ cup of chopped peanuts

PEANUT DRESSING:

• ½ cup of creamy peanut butter

• 1 teaspoon light or medium miso paste

• 1 garlic clove minced

• 2 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 2 tablespoons maple syrup OR agave nectar

• ½ teaspoon sea salt

• 2 teaspoons sriracha sauce and more to taste

• 2 tablespoons water

DIRECTIONS:

Place all the dressing ingredients into a food processor and process still smooth. Place the broccoli slaw, edamame, and peanuts into a large bowl and stir in the dressing. Chill for at least 30 minutes before serving.