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1 cup dried kidney beans, soaked 6-8 hours or overnight
3 cups fresh water
2 inches kombu, sea vegetable
1 tsp. sea salt
2 summer squash, cut into 1 inch rounds
1 small red onion, peeled and diced small
1 pint cherry tomatoes, halved
4-5 fresh basil leaves, thinly sliced
2 tbsp. white or red wine vinegar
1/8 tsp. freshly ground black pepper
1 tsp. local honey
¼ cup extra virgin olive oil

Discard bean soaking water.  Add beans and fresh water to a pot and bring to a boil.  Skim off any foam that rises.  Add kombu, cover and lower to simmer for 1 hour.  Add ¾ tsp sea salt and continue cooking 15-30 minutes or until beans soften.  While beans are cooking, bring water to boil in a separate pot with a steamer basket inside. Steam summer squash until tender (1-2 minutes).  Combine summer squash, red onion, cherry tomatoes, basil, and cooked beans.  Whisk olive oil, vinegar, honey, pepper and remaining ¼ tsp sea salt.  Combine dressing with bean and vegetable salad. 

1 eight ounce package soba noodles
2 cups water
8-12 oz chicken or firm tofu, diced into 1 inch pieces
2-3 tbsp. coconut oil or other high heat oil
3 tbsp. tahini (ground sesame seeds)
2 tbsp. maple syrup
Juice of 1 lemon
2 tbsp. shoyu (naturally fermented soy sauce)
2 dashes cayenne pepper
1½-2 inches ginger, peeled and chopped
1 garlic clove, peeled and diced
1/2 cup water
2 scallions, minced
1 sheet of toasted nori, sliced thin

Cook soba noodles according to directions on package.  In a separate pot sauté chicken or tofu 2-3 minutes on each side or until lightly browned.  In a food processor combine tahini, maple syrup, lemon juice, shoyu, cayenne pepper, ginger and garlic.  Puree until smooth and creamy.  Slowly add water to the food processor and puree again until you reach desired consistency.  Combine tahini sauce with soba noodles, chicken and scallions.  Garnish with shredded nori.

1 onion, peeled and sliced into thin moons
1/4 cup dried arame, soaked
1 ear of fresh corn kernels (off the cob)
1/2 cup water
Pinch of sea salt
½ red bell pepper, deseeded and sliced thin
1-2 tsp. shoyu

Lay onion, arame, and corn in a frying pan.  Cover with 1/2 cup water, a pinch of sea salt, and cook on medium heat 10-12 minutes.  Add red peppers and lightly sprinkle with shoyu.  Continue cooking 3-5 minutes or until liquid evaporates.

½ cup blueberries
½ cup blackberries
½ cup raspberries
3 cups apple juice or other juice
2 tbsp. agar flakes

Soak agar flakes in apple juice 10-12 minutes.  Bring to a boil.  Reduce to medium/low heat and cook 5-7 minutes.  Place berries in a bowl or casserole dish and pour hot liquid on top.  Let cool and set in the refrigerator one or more hours.  Cut into squares and serve.