From Top to Bottom:
Roasted Asparagus with Blood Orange & Jalapeno Vinegarette
Quinoa Cakes with Olive Tapenade Vinegarette
Pan Fried Tilapia Nicoise with Caramelized Peaches
Low Mein Noodles with Roasted Chinese Eggplant & Yam with Pea Shoots and a Ginger-Soy Sauce
All photographs copyright Molly DeCoudreaux
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