1/2 cup rice wine vinegar
1/2 cup water
4 tablespoons salt
2 tablespoons agave nectar
8 ounces pitted cherries
1/2 cup sunflower seeds
1/2 teaspoon T.O. spice* (See Cook's Note)
2 tablespoons agave nectar
Neutral flavored oil, for greasing
2 cups purified water
4 cups pineapple sage
1 cup tahini
1 (2-inch) piece fresh ginger, peeled and juiced
1/2 cup fresh lemon juice
1 1/2 tablespoons agave nectar
Sea salt
3 purslane bunches
4 chioggia beets, roasted whole, peeled and sliced
2 fennel bulb, thinly shaved
2 ounces peppercress
*Can be found at specialty Asian markets. T.O. spice blend is usually orange peel, pepper, chile, sesame and a couple of other things. We always find it easily at Asian markets. There are several different brands of it too. From the Food Network Test Kitchens: Shichimi togarashi. Pronunciation: shee-CHEE-mee toh-guh-RAH-shee. Shichimi togarashi is a mix of seven spices that's often sprinkled on soups and noodles.
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