• Ingredients: 36
  • Serves: 6

Cantaloupe and celery salad with mint vinaigrette with fresh lemon juice, chopped shallot, champagne vinegar, finely grated lemon peel, olive oil, chopped fresh mint leaves plus 10 mint leaves, thinly sliced, tamari soy sauce*, ripe medium cantaloupe or honeydew melon or 2 small charentais melons, halved, seeded, peeled, very thinly sliced, celery stalks, very thinly sliced on diagonal, green onions, thinly sliced, radishes, trimmed, thinly sliced, extra-virgin olive oil.


For the udon noodle cakes:

For the pea shoots:

For the chicken:

  • 4 Gardein breasts
  • Sea salt and freshly ground black pepper
  • 1/2 cup unbleached all-purpose flour
  • 4 tbsps. extra-virgin olive oil
  • 1 lb. shiitake mushrooms, stemmed and cut into 1/4-inch slices
  • 1 cup dry sake
  • 1/2 cup faux chicken stock
  • 1/2 cup Earth Balance
  • 1 tbsp. minced fresh chives
  • Microgreens to garnish


  • 1/4 tsp. kosher salt
  • Generous pinch of kona-zanshõ
  • Generous pinch of tõgarashi
  • Generous pinch of freshly ground black pepper
  • Lemon or lime wedges


  1. Step 1 Combine lemon juice, shallot, Champagne vinegar, and lemon peel in small bowl. Let stand 30 minutes.

    For this step you will need

  2. Step 2 Add 1/4 cup olive oil, chopped fresh mint, and tamari soy sauce to vinaigrette. Whisk vinaigrette to blend flavors.

    For this step you will need

  3. Step 3 Arrange melon slices on large platter. Top melon with sliced celery, sliced green onions, and sliced radishes.

    For this step you will need

  4. Step 4 Drizzle vinaigrette over and sprinkle with sliced mint. Season with salt and pepper. Drizzle salad lightly with extra-virgin olive oil and serve.

    For this step you will need

  5. Step 5 * Available in the Asian foods section of some supermarkets and at specialty foods stores and natural foods stores.