In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of balsamic set aside

Heat 3 quarts of water to a gentle simmer. Remove the pot from hear and immediately stir in two tablespoons of soy sauce, and two tablespoons of Honey Ginger balsamic. Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender. Drain well and toss with an additional 1/2 teaspoon of sesame oil blended with 1/2 teaspoon soy sauce and teaspoon Honey Ginger balsamic set aside.

Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start.

In a shallow dish such as a pie plate, mix together 1 cup warm water with 1 tablespoon soy sauce, and 1 tablespoon of Honey Ginger balsamic. Dip a sheet of rice wrapper into the water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.

On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few baby spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.

Combine a few spoonfuls of hoisin sauce with some chopped peanuts to use as a dipping sauce

Serve immediately-these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve. You can store any extra unassembled fillings in fridge and roll later.

In a 2 quart sauce pan over a very low heat, gently simmer the peach balsamic and reduce by half, approximately one cup. The condiment should never be allowed to boil or the natural sugar will burn and become bitter. The pot should be watched carefully. The process can take as long as 30 minutes but the results will be worth the effort. The finished reduction should be thick and light amber in color. The smell is slightly of caramel and complex fruit. Allow to cook completely and then transfer to a jar. Once allowed to sit, and cool the flavor will become more complex. It can be kept on the counter or in the refrigerator, however refrigeration is not necessary. Use to glaze pork, poultry, ribs, fresh fruit, or paired with cheeses.

In a large saucepan melt marshmallows and butter olive oil together stirring occasionally until completely melted. Combine mixture with cereal until thoroughly coated and press into a butter olive oil coated 9X13 inch pan. Sprinkle with sea salt and cut into two inch squares.

Whisk together the sauce ingredients anyplace in slow cooker. Add 1/2 onion and garlic and set on a low heat until sauce is warm.

Combine ground beef, egg, remaining onion, and a sprinkle of salt. Mix well and form into 1inch balls. Add to sauce and simmer for 1 1/2 to 2 hours.