• Owner, recipe developer, Sweetgrass Foods
• Lawyer, University V.P.
• Organic, healthy and creative cuisine
Fresh kale tossed with organic sprouted tofu, Thai veggies, herbs, and a Thai chili-peanut-ginger vinaigrette.
Thai kale salad (kale, shaved red cabbage, green beans, edamame, mung beans, basil, cilantro, fresh ginger, pickled sweet chilies, and cashews), Thai chili-peanut-ginger vinaigrette (chili, fresh ginger, grapeseed oil, lime, olive oil, peanut butter, peanuts, white pepper, rice wine vinegar, salt), baked organic sprouted tofu (grapeseed oil, balsamic vinegar, red wine vinegar)