Let guest chef Liz Murray teach you how easy it is to create fresh, vegan appetizers using summer ripe veggies – hands-on!
Quinoa salad cucumber cups with Tahini dressing
Black olive, caramelized onion and sun dried tomato tapenade served on gluten free crostini or crackers
Polenta bites with garlic bean dip and bruschetta with fresh basil
Artichoke chickpea dip in radicchio boats
Raw chocolate orange walnut brownies
– See more at: http://www.marniwasserman.com/shop/summer-tapas-pic-nic/#sthash.uSo04ZuK.dpuf