Celebrated vegan chef Laura Theodore prepares garden fresh recipes with help from a special guest, Lynyrd Skynyrd lead guitarist Rickey Medlocke. This "wow" meal stars Roasted Cauliflower Cutlets with Lemon-Caper Sauce, an enticing entree to serve for a festive meal. On the side, Zingy Roasted Asparagus preps in a flash, and Grape Tomato, Avocado and Fresh Herb Salad makes great use of summer tomatoes, fresh basil and parsley. Rockin' Berry Parfaits with Cashew-Coconut Cream make a fun and fresh dessert.