1. Bring a pot with 3 inches of water in it to a rapid and rolling boil. Add a few pinches of salt. Reduce heat to medium. Once the rapidly boiling water has reduced to gentle bubbles, carefully lower eggs into water using a slotted spoon. Set a timer for 13 minutes. Be sure water stays at a gentle simmer, adjusting heat higher or lower as needed.
2. After timer goes off, immediately lift eggs from water and transfer them to a bowl filled with ice water to stop the cooking. Once eggs are cool enough to handle, gently peel away their shells.
3. Slice eggs in half lengthwise. Using a small spoon, gently remove yolks and place them in a medium bowl. Using a fork, mash yolks with yogurt, mustard, vinegar, and salt to taste.
4. Spoon yolk mixture back into egg white halves. Garnish each egg half with a sprinkling of paprika. Chill for 1 hour before serving.

1. Preheat oven to 400°.
2. Brush baguette slices with the tablespoon of olive oil. Place baguette slices on a baking sheet. Bake slices until lightly browned, approximately 10 minutes. Set slices aside.
3. Mash half of the beans in a large bowl with garlic, lemon juice, and extra-virgin olive oil. Keep remaining half of beans whole. Stir whole beans and sliced arugula in to mashed bean mixture.
4. Top baguette slices with bean mixture. Top each slice with Parmesan and serve.

1. Slice fruit and place on a plate. Cover with plastic wrap and refrigerate while you make the fondue.
2. In a medium saucepan, whisk together the cocoa powder and sugar.
3. Gradually pour in milk and whisk well to make a paste.
4. Place the saucepan over a low heat and cook, stirring constantly, until simmering.
5. Remove from heat and whisk in the chocolate and stir until the chocolate is melted. The mixture will thicken as it cools slightly.
6. Transfer chocolate to a fondue pot, and keep warm. Serve with cut fruit for dipping.

1. Pull bread into small cubes and place in a small mixing bowl with the onion, celery, sauerkraut, thyme, sage, shoyu, EDENSOY and half the mochi.
2. Mix well.
3. Oil the bottom of the mushroom caps.
4. Stuff each mushroom.
5. Sprinkle the remaining mochi on top of the stuffing.
6. Grill on the upper rack of a grill for 10 to 15 minutes or until the mushrooms are tender, stuffing is hot and the mochi has melted.
7. Move to the lower grill and brown for 4 to 5 minutes.
8. Remove and serve.

1. Preheat oven to 425°. In a large mixing bowl, whisk together oil, garlic, ginger, salt, and pepper. Add chicken wings and toss to coat. Arrange wings on a rimmed baking sheet in a single layer. Bake for 30 minutes.
2. While wings are baking, combine sunflower seed butter, lime juice and zest, honey, chili garlic sauce, and fish sauce in a small sauce pan. Heat over medium heat and cook until mixture is smooth and combined.
3. After wings have cooked for 30 minutes, drain off any juices from the pan. Brush half of sauce on wings, bake for 10 minutes, flip wings, and brush with remaining sauce. Cook for another 10 minutes. Sprinkle with sesame seeds and serve.

1. In a small bowl, whisk together the oil and lemon juice. Add the chives, minced garlic (if desired). Whisk to blend. Set marinade aside.
2. Thread cheese cubes, cherry tomatoes and grapes alternately onto 4 wooden skewers as desired.
3. Place skewers in a shallow, nonmetallic dish. Pour marinade over. Cover dish and refrigerate for 2 hours, occasionally turning skewers.
4. Remove from marinade and serve.

1. Preheat oven to 350°
2. Spread almonds out evenly on cookie sheet
3. Put almonds in oven for 10 minutes

Meanwhile:

1. In saucepan mix water, almond oil, honey, and cinnamon. Heat, but do not bring to a boil.
2. Add cooked almonds directly to the saucepan.
3. Mix for about 5 minutes - or until almonds have absorbed all of the liquid.
4. Place wax paper on cookie sheet and spread almonds out evenly.
5. Sprinkle cinnamon over almonds and let cool.

1. Place salad ingredients in a small mixing bowl.
2. Place dressing ingredients in a measuring cup and whisk with a fork to evenly mix.
3. Pour dressing over the salad ingredients.
4. Mix thoroughly and refrigerate for 1 hour, allowing the flavors to meld, before serving.