Appetizer Sampler Recipe

Make herbed cream

In a small bowl, combine softened cream cheese and Greek yogurt until smooth. Stir in chopped chives, dill, lemon zest, salt, and black pepper. Taste and adjust seasoning.

Assemble cups

Fill each phyllo or tartlet shell with about 1/2 cup (roughly) of the herbed cream (divide evenly between the 2 shells). Smooth the top with a small spatula and garnish each with 2 edible flowers or microgreens. Chill briefly while preparing other components.

Marinate chicken

In a bowl, combine soy sauce, lime juice, brown sugar (or honey), ground turmeric, minced garlic, and vegetable oil. Add the thinly sliced chicken and toss to coat. Marinate at least 15 minutes (up to 1 hour) in the fridge.

Prepare peanut sauce

In a small saucepan or bowl, whisk together peanut butter, coconut milk, soy sauce (0.5 tbs), lime juice (0.5 tbs), and brown sugar (0.5 tsp). Warm gently over low heat just until smooth and slightly thinned; if too thick, add a splash of water (1-2 tsp). Taste and adjust sweetness or acidity.

Skewer and cook

Thread marinated chicken onto 4 soaked bamboo skewers in even portions. Heat a grill pan or skillet over medium-high heat and brush lightly with oil. Grill skewers 3-4 minutes per side (depending on thickness) until cooked through and lightly charred. Let rest 2 minutes.

Serve

Plate two skewers, spoon 1 tbs peanut sauce alongside each, and sprinkle crushed peanuts over the sauce for garnish.

Prepare fillings

Have rice vermicelli cooked and cooled, shrimp halved, lettuce, carrots, cucumber, mint and cilantro ready within easy reach.

Soften rice paper

Fill a shallow wide bowl with warm water. Submerge one rice paper wrapper for 8–12 seconds until pliable but not too soft (it will continue to soften). Lay wrapper flat on a clean damp towel or cutting board.

Assemble roll

Near the edge closest to you, place 1 butter lettuce leaf, about 1/4 cup vermicelli, 4 shrimp halves (arranged with cut side down so they show through), a small handful of julienned carrot and cucumber, and 4 mint leaves and 4 cilantro leaves. Fold the bottom edge up over the filling, fold in the sides, then roll tightly away from you to form a neat cylinder. Repeat for second roll. Trim ends if needed and cut each roll in half on the bias to make 4 pieces.

Serve

Serve spring rolls with 2 tbs hoisin-peanut dipping sauce on the side.

Prepare tofu

Cut pressed tofu into 12–16 bite-sized cubes (you will serve 4 larger bites; cutting smaller ensures crispness). Pat dry with paper towels to remove surface moisture.

Coat tofu

In a bowl, toss tofu cubes with cornstarch, salt, and black pepper until evenly coated.

Pan-fry

Heat neutral oil in a nonstick skillet over medium-high heat. Add tofu in a single layer (work in two batches if needed) and fry 2–3 minutes per side until golden and crisp on all sides. Remove to a paper-towel-lined plate.

Toss in sauce and serve

While tofu is hot, toss gently with sweet chili sauce so pieces are lightly glazed. Arrange 4 larger bites on the plate (or cluster 4 pieces), garnish with sliced green onion and a sprinkle of sesame seeds.

Make dressing

In a small bowl or jar, whisk together olive oil, lemon juice, honey, salt, and black pepper until emulsified.

Assemble salad

In a medium bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle dressing over the salad and toss gently to coat. Sprinkle crumbled feta and toasted sunflower seeds on top.

Plate

Transfer salad to the share plate portion reserved for the Summer Salad and serve immediately.