Over the years we've also expanded vacation time, and we really allow people to take time if they need it.. We work hard, but we live our lives, too.

1 Thai dragon chile.In a mini food processor, combine the tamarind with the maple syrup, 1 1/2 tablespoons of the soy sauce, the garlic, the minced serrano chile, olive oil, salt, and process until smooth..

In a large bowl, combine the zucchini, cabbage, carrots, red onion, apple, red bell pepper, coconut meat, sliced serrano chile, and cilantro leaves.Add the tamarind purée and toss to coat.Season the pad thai to taste with salt and pepper..

In a small bowl, toss the cashews with 1 teaspoon of the white sesame oil.In a blender, combine the almond butter with the ginger, lemon juice, maple syrup, garlic, soy sauce, and puree until smooth.

Add water if the sauce seems thick..

Arrange some of the pad Thai mixture in the center of each plate.Scatter rhubarb pieces in a single layer over mixture in skillet.. Place granulated sugar and orange zest in a large bowl.

Using your fingers, rub zest into sugar until mixture is uniform in color, about 2 minutes.Add eggs to zest-sugar mixture; beat with an electric mixer on medium-high speed until pale and creamy, about 2 minutes.

Whisk in sour cream, vanilla, and reserved 1/2 cup melted butter until combined.Sift together flour, baking powder, and salt in a medium bowl.