White Nectarines Pineapple Sage Galette, Chanterelles Tartines & Quinoa And Fig Tabouleh

Ingredients

• 2/3 cup millet flour
• 1/3 cup superfine white rice flour
• 1/4 cup sorghum flour
• 2 tablespoons powdered sugar
• 8 tablespoons butter, very cold and cut in 1/2 inch dice
• 2 tablespoons to 1/4 cup ice water
• 1 egg mixed with 1 tablespoon water (to brush on the top crust)
• chopped nuts for topping (optional)
• 4 small white nectarines
• 1 tablespoon pineapple sage, freshly chopped
• 1/4 cup honey
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 2 garlic cloves, minced
• salt and pepper
• freshly toasted whole grain bread
• 3 tomatoes (heirloom if you can), cut into small cubes
• 2 zucchini, thinly sliced
• 1 small red onion, shaved
• 1/3 cup feta cheese
• 1/4 cup to 1/3 cup loosely packed fresh basil, chopped
• salt, pepper
• 2 tablespoons olive oil
• 1.5 cups dry quinoa
• 3 cups water
• 3 tomatoes (heirloom if possible), diced
• 4 green onions, thinly sliced, white and green parts included
• 1/3 cup to 1/2 cups loosely packed fresh mint
• juice of two lemons
• salt and pepper
• 1/4 cup olive oil