• Place a parchment paper-lined baking sheet in oven and preheat to 350°.
• Combine all ingredients in a bowl.
• Lay out each wonton wrapper on waxed paper.
• Scoop a heaping teaspoon of crab mixture into the center of each wonton.
• Moisten the wonton edges with water. Lift two opposite corners and pinch together. Repeat with other two corners to form a star.
• Transfer the wontons to the hot baking sheet and generously spray with cooking spray.
• Bake until golden brown, 16 to 18 minutes.

• Preheat oven to 350°.
• Spray small baking dish with cooking spray.
• Mix together cheese, tomatoes, salt and pepper.
• Place in baking dish and drizzle with olive oil.
• Bake for 45 minutes.
• Let sit for 10-15 minutes before serving.

• Preheat oven to 425°. Line cookie sheet with parchment paper.
• Place pastry on tray. Combine oil, garlic, paprika and oregano in a small bowl. Brush oil mixture over pastry, leaving 1/2 inch border.
• Bake 10 minutes. If the pastry pillows up, push it down with a spatula and create a well for the toppings. Top with chorizo, onion, tomatoes and cheese. Pour about 1/2 Tbsp of olive oil over ingredients. Bake 10 additional minutes or until pastry is crisp.
• Top flatbread with olives and chives.
• Slice into 12 pieces using a pizza cutter or serrated knife.

• Preheat oven to 350°.         
• Grease a large six hole (3/4 cup) muffin pan and line bases with parchment paper.
• Place cheeses, basil and chives in muffin cup.
• Whisk eggs and cream in a medium bowl; pour into muffin cups.
• Top each frittata with three tomato halves.
• Bake about 25 minutes or until set.  Let stand in pan 5 minutes.
• Place lettuce on six appetizer size plates, top with frittata and enjoy!

• Cut chicken into thin strips.
• Place herbs and pepper on chicken strip, roll up and thread onto skewer.         
• In a small bowl, combine lemon juice, soy sauce, sesame oil, garlic, ginger and sugar, and pour over skewers.
• Allow chicken to marinate for 20 minutes.
• To cook, place chicken skewers on a hot grill and cook for 5 minutes on each side or until meat is cooked through.

• Preheat oven to 425°.       
• Wrap each fig with prosciutto.
• Brush a little butter on the top of each fig and sprinkle with pepper.
• Place the slices of halloumi on a baking pan and top each one with two wrapped figs.
• Bake in the oven for 12 minutes, or until the prosciutto is crisp and figs are soft.  

Fresh Bread Crumbs

• Decrust white bread and place in a food processor.
• Pulse until coarse crumbs form.  

Shrimp Cakes

• To the bread crumbs in the food processor, add the shrimp, egg white, lime zest, sweet chili sauce, and rice flour.  Pulse until mixed, but still chunky.      
• With wet hands, shape into 24 small cakes (about two inches in diameter).
• Place on a cookie sheet covered with wax paper and refrigerate for at least one hour.
• Heat oil and fry the cakes for about 3 minutes per side, until the cake is golden.
• Drain on a paper towel.
• Place cakes on a platter and sprinkle with chopped parsley.   Put sweet chili sauce in a small bowl for dipping.

• For the sauce, mix together the lime juice and sugar until dissolved.  Add remaining ingredients and set aside.
• As demonstrated in our video, put a sheet of rice paper on a flat surface.  Wipe it with a very damp cloth or dip in water for 10-15 seconds.
• Arrange a handful of herbs on the side closest to you.  Top with noodles.
• Place a piece of pork and two pieces of shrimp next to the herbs.
• Fold the rice paper over herbs and roll until it reaches the shrimp.  Fold in the side and bottom of the rice paper.  
• Place chives on rice paper with about one inch sticking out of the top.
• Repeat until all rolls are made.
• Place on a plate and serve with a small bowl of dipping sauce.

Filling

• Put all filling ingredients listed above up to wrappers in a bowl and mix with your hands, set aside.
• Beat egg with a little water in a small bowl.  Place a wonton wrapper on a flat surface or on a dumpling press.  Brush wanton wrapper edges with egg wash.
  
• Place a heaping teaspoon of filling in middle of wrapper.  
  
• Fold wrapper in half and crimp edges.  Cut corners for professional look.  Repeat until all filling is used.  
  

Dressing

• To make dressing, heat peanut oil in a small sauce pan over medium heat until hot. Put ginger in a heat proof bowl and pour peanut oil on top.  Let sit for 1 minute, add remaining ingredients and whisk.  Set aside.
• Fill a large pot with salted water and bring to a boil.  Carefully add dumplings.  Cook for 6 minutes, stirring once.  
• Remove dumplings with a slotted spoon to a platter.  Drizzle some of the dressing over the dumplings and place remaining dressing in a bowl to pass.

• Boil fingerling potatoes until fork-tender, about 15 minutes.  (At this point you can place potatoes in a warming tray or low-temperature oven to keep warm until your guests arrive.)
  
• Mix together the creme fraîche, herbs, and capers in a small bowl.
• To assemble, cut each potato in half and place 4 halves on a salad plate.     
• Top each potato with a spoon full of the creme fraîche mixture.
• Take a piece of smoked salmon (or shrimp), fold it in half and put on top of potato and creme fraîche.
• Top with a sprig of dill.  
• Serve warm.