Blossom-Wrapped Vegetable Terrine
Whether an appetizer or a light entree, this colorful, layered terrine packs a punch of flavor. Beet and Goat Cheese Salad with RSS Romaine, Cabbage, and Kale Blend
A light, earthy salad with savory notes and a slight acidity. Cabbage and Sausage
Old school comfort foods like sauteed cabbage and sausage links get a modern makeover here with the plant-based sausage option. Butterfly Pea Rice with Coconut and Fruit
Delight your customers with this vibrant blue rice bowl served in a coconut shell—chopped fruit, nuts, and toasted coconut add… Braised, Charred Leeks with Peas and Caviar
Braising mellows this member of the onion family, while charring boosts smoky flavors. Try these leeks as light starter or… Bay Scallops with Plantain Ribbons
An example of food as art, where form is as delicious as function. These baked plantain ribbons hold seared scallops… Celery-Spinach Panna Cotta
This panna cotta combines earthy greens and refreshing celery for a mid-course palate cleanser or a savory dessert. Beet Carpaccio with Herbal Garland
This eye-catching appetizer is as delicious as it is healthy and beautiful. Ahi Appetizers
Simple, yet delicious, these umami-rich, bite-size starters are ideal for catered events and parties. Arugula, Blackberry, and Pistachio Salad
Peppery, leafy arugula is perfectly paired with tangy, juicy blackberries and crunchy, salty pistachios. Avocado, Fennel, and Orange Salad
Nutty avocado balances the citrusy orange and anise flavors of fennel—great as a stand-alone salad or a base for grilled… Asparagus, Grapefruit, Cucumber, and Pea Salad
Elegant and visually appealing, this salad combines tender asparagus tips, fresh-flavored cucumbers, sweet peas, and tart grapefruit.