• Begin by peeling the cucumber and cutting into 1½” thick slices. Using the tip of a vegetable peeler or a melon baller, scoop out the core of the cucumber about two-thirds of the way through the slice, leaving just enough to create a bottom in the cup. Cover and refrigerate.
• Finely dice the mushrooms, marinated artichokes, garlic, peppers, and carrots. Toss in a small bowl with just enough of the liquid from the marinated artichokes or Italian dressing to coat the vegetables.
• Cover mixture and chill.
• In a small sauce pan over medium high heat, reduce some balsamic vinegar by half or until thickened. Stir to prevent the vinegar from scorching.
• Spoon mushroom mixture into cucumber cups and drizzle with a small amount of the balsamic reduction.

• Peel the cucumber and cut the ends off. Slice cucumber in half lengthwise and remove the seeds. Using the julienne blade on a mandoline, run the cucumbers lengthwise to form noodles. If you find it difficult to work with the whole cucumber, cut the length in half to make it easier to handle.
• In a dry skillet toast the sesame seeds until lightly golden. Allow to cool.
• In a small bowl whisk together soy sauce and sesame oil.
• Place cucumber noodles in a serving bowl and toss with soy sauce, sesame oil, and a teaspoon of the mixed toasted seeds.
• Top with remaining toasted sesame seeds. Sprinkle with red pepper flake if desired.
• Serve cold.

Salad

• Combine all ingredients in a large mixing bowl.

Dressing

• Combine all ingredients in a small jar and shake well. Store unused portion in the fridge.

Assemble

• Toss with vinaigrette dressing, adding only enough to completely coat. Chill well before serving.

Spring Rolls

• Begin by slicing and chopping all ingredients (Mise en place).
• Dip a sheet of rice paper in warm water according to the instructions and place it on the wet towel. There is a bit of a knack to working with these wrappers, so just go for it. There is only one way to learn how to work with the wrappers, don’t be afraid.
• Start by placing three shrimp halves in the center of the wrapper, show side or top is face down.
• Add the rest of the ingredients alternating colors and textures.
• Finish with a squeeze of fresh lime.
• Gently fold (stretch) the lower edge of the wrapper up over the ingredients. Fold (stretch) the sides in to create an envelope.
• Close the roll by gently stretching the remaining flap across the roll, re-moistening if necessary to seal.

Sweet Chili Dipping Sauce – Nước mắm pha

• Combine the coconut water, rice vinegar, and sugar in a saucepan.
• Slowly bring mixture to a gentle boil.
• Remove from heat and allow to cool.
• Add the fish sauce, lime juice, chili, garlic and carrots into the cooled mixture.
• Leftover sauce can be frozen for another meal.

Serve

• Serve with sweet chili sauce (Nước mắm pha), peanut sauce, and hoisin dipping sauce.