Ingredients:

• 1 avocado
• 2 cloves garlic
• 1 tsp. fresh thyme
• 1 tbsp. orange, lime or lemon zest
• 2 tbsp. orange, lime or lemon juice
• 2 tbsp. mayonnaise 

Place all ingredients in a food processor and blend until smooth.

Slaw:

• 1/4 red cabbage, thin sliced
• 1/4 green cabbage, thin sliced
• 1/2 red onion, thin sliced
• 1 stalks celery, thinly julienned
• 1 grated carrot
• 2 tbsp. fresh thyme leaves
• 1/2 c. apple cider vinegar
• 1 tbsp. sugar
• 1 tsp. salt
• 1 tsp. fresh ground pepper
• 1 tbsp. citrus zest

Mix vinegar, sugar, salt and pepper until salt and sugar are dissolved. Mix red and green cabbage, carrot, zest, onion, celery, thyme and ground pepper and thoroughly mix in apple cider vinegar mixture.

Tuna salad

• 2 cans dolphin safe albacore tuna
• 1/4 c. diced celery
• 1/2 c. avocado aioli 

Mix all ingredients well.


​Build the taco on your favorite tortilla and enjoy!

Handmade multigrain tortillas from Central Market. Garnished with green onion.

Ingredients

• Dinosaur kale, 1 bunch, finely chopped
• 1/2 yellow onion, diced
• 1/2 green pepper
• 3 garlic cloves, chopped
• 1 tab unsalted butter or 2 tbsp. olive oil
• 4 oz. feta, crumbed
• 1/4 c. sun dried tomatoes, chopped
• 3 anchovy fillets  - or to taste (in olive oil), chopped
• 1 tbsp anchovy oil from can - or to taste
• 5 eggs
• 1/2 c. unsweetened soy milk ( or milk of your choice)
• 1 tsp sea salt
• Fresh ground pepper

Sauté yellow onion, green pepper and garlic in butter or olive oil in a cast iron skillet ( 9"-10") on medium heat.Lower heat, spread sauté over skillet evenly, add kale and sprinkle salt evenly over sauté. Cover to steam. Once kale is bright green, remove from heat and put into separate bowl.

While pan is cooling, prepare the other ingredients: 

• whisk egg and milk
  
• toss kale mixture with feta, sun dried tomato, anchovy
  

Pat dry pan once cooled and prepare pan by coating the pan with butter or oil and anchovy oil. Preheat oven to 350. Pour egg mixture into pan, then sprinkle vegetable mixture over egg evenly pressing down to lightly coat top with with egg mixture. Place in oven for 10 minutes - check firmness. Turn once, place back in oven for 5- 8 minutes. Remove when firm, edges slightly pulling away from pan and let rest. Serve with sweet potato fries.

Ingredients:

• 1 lg. sweet potato 
• 2-3 Tbsp. flax seeds
• 1/4 c. old fashioned oats
• I c. bread crumbs
• 2 eggs
• 1/4 c. unsweetened milk 
• Sea salt to taste
• Fresh ground pepper

Heat a few cups of canola oil (about two or three inches deep) in a 5 qt. cast iron pot to about 350/375 degrees.

In one medium mixing bowl mix flax, oats and bread crumbs and in another mix eggs and milk to create your dredge stations. (if you wanted to do two, add one more station with plain flour and the egg mixture. This station goes first.) 

Cut your sweet potatoes into long thin sticks. Dip sweet potato sticks into egg mixture, then into oats mixture, then place in fryer for 2-3 minutes. Place on drying rack or paper towels. Repeat until you go through all sweet potatoes. Sprinkle sea salt and ground pepper over hot sweet potatoes.