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Quinoa Corn Salad

For the salad, bring water to a boil and add the quinoa and sea salt. Cover, reduce heat to medium-low and simmer 15 minutes. Turn off the flame and set aside to cool, fluffing with a fork periodically. Bring 1 cup water to a boil in a saucepan, add the corn and simmer 2 to 3 minutes. Drain and rinse under cold water. Place the corn, tomatoes, cabbage and cucumber in a mixing bowl. Add the quinoa to the mixing bowl. To make the dressing, combine all ingredients in a blender and pulse until smooth. Stir the dressing into the salad. Serve room temperature or chill for 1 hour.

Rigati with Green Peas

Cook pasta per package directions. While pasta is cooking, heat the oil and sauté the onions about 5 minutes until golden. Add the garlic and sauté 1 minute. Add salt, pepper, sage, peas and water. Bring to a boil, reduce flame and simmer about 5 to 7 minutes. If using fresh peas, cook about 12 minutes or until tender. Turn off the flame. Remove half of the peas and liquid, and puree in a blender until smooth. Combine the pureed peas with remaining whole peas. Mix thoroughly. When the pasta is done, remove, drain and serve with fresh pea mixture on top of each serving or mix the sauce together with the pasta and serve.

Twisted Pair Gemelli with Mushroom Marinara

Heat oil in a medium saucepan and sauté the onions for 1 to 2 minutes. Add all remaining ingredients except the pasta. Cover, reduce the flame to low and simmer for 30 minutes. When the sauce is almost done, cook pasta according to package directions. Drain pasta. Place the pasta in serving dishes and ladle sauce over.

Raw Nori Maki (Sushi Roll)

Place the nori on a sushi mat. Place the lettuce leaf on top. Lay several strips of avocado, cucumber and bell pepper lengthwise across the lettuce leaf. Sprinkle with several drops of ume plum vinegar. With cold water, moisten the end of the nori sheet farthest away from you just slightly. This will help seal the nori around the vegetables when rolled. Roll up in a jelly roll fashion. Wrap the sushi mat around and very gently squeeze for 2 or 3 seconds to seal the nori sheet around the vegetables. With a slightly moisten knife, slice the roll in half. Slice each half in half. Then slice each quarter in half. Repeat with remaining ingredients. Yields: 24 equal size pieces of sushi

Rigatoni with Mushroom Marinara

Heat oil in a medium saucepan and sauté the onions for 1 to 2 minutes. Add all remaining ingredients except the pasta. Cover, reduce the flame to low and simmer for 30 minutes. When the sauce is almost done, cook pasta according to package directions. Drain pasta. Place the pasta in serving dishes and ladle sauce over.

Spicy Rice & Pinto Bean Burritos

Preheat the oven to 300°. Place the shells in a tortilla warmer or a covered casserole dish. Heat until warm. Heat the oil in a large skillet and sauté the onions for 1 to 2 minutes. Add the rice and beans and the refried pinto beans. Mix thoroughly. Cover and simmer on low until hot, stirring frequently to prevent burning. When the shells and rice and beans are hot, place a lettuce leaf on each shell. Place an equal amount of rice and beans on each. Place red pepper strips, sliced avocado, and salsa on each. Roll up and place on individual serving plates.

Honey Mustard Sauce

Place all ingredients into a medium bowl and whisk about 1 minute until the mustard dissolves. Serve with any fried food such as Quick Samosa (see Eden's recipe), egg rolls, or any fried food. Note: For variety, a tablespoon of organic peanut or other nut butter can be whisked into the sauce.

Chocolate Pudding Fruit Parfait

Pour the Edensoy and syrup into a medium saucepan. Turn the flame to high. Add the dissolved kuzu root and stir constantly with a wire whisk until the Edensoy thickens to a pudding consistency. Remove from the flame. Cool to room temperature or refrigerate until cold. Spoon a layer of pudding into each parfait glass. Place a layer of assorted fruits on top of the pudding. Repeat alternating layers of pudding and fruit until the glasses are full. Garnish with fresh mint leaves, if desired and serve. Note: Any fresh fruit combination can be substituted for those called for in this recipe.

Gemelli Pasta Bean Salad

Cook pasta per package directions. Remove, rinse and drain. Place in a bowl with beans celery, tomatoes, parsley, artichokes and olives. To prepare the dressing, place all ingredients in a blender and pulse several seconds. Pour dressing over salad and toss to mix. Serve as is or chill 1 hour before serving.

Ditalini with Pistachio Pesto

Cook pasta as package directs. While pasta is cooking, place all remaining ingredients in a food processor or blender and blend until smooth and creamy. When the pasta is done, quickly rinse under cold water, drain and toss with pesto or serve pasta hot with a large spoonful of pesto sauce on top.