To prepare the white fish, brush the bottom of a pyrex dish with grapeseed oil and then add the fish
Brush the fish with grapeseed oil and season with chili powder, paprika, minced garlic, pink salt, PP and top with diced and deseeded jalapeños (keep the seeds if you like it hot, hot, hot)
Place fish into the oven and cook for 9 minutes or until the fish becomes flaky
While the fish is cooking, add the onion, tomato, jalapeño, mango and lime juice to a bowl and refrigerate
If you have double stacked ovens, turn your second oven to ‘keep warm’ and add the tortillas straight onto the rack. If you only have one oven, once the fish is done and cooling, add the tortillas straight to the rack, but turn off the heat and simply close the oven door. The leftover heat with heat the tacos up. The tacos should be done in 3-5 minutes
Plating: Grab your tortilla and top with fish, mango salsa, avocado, micro green and some extra lime juice or hot sauce
Place the delicata squash on a sturdy cutting board. Cut the squash in half lengthwise, then then scrape out the seeds and pulp. Although you can peel the squash, it isn’t necessary because the peel becomes tender during roasting. You won’t need to whole squash for this recipe so feel free to cook it all or store half un cooked for another day.
Cut the halved squash into slices about 1/4 inch thick. Arrange the slices evenly in a oiled baking dish.
Bake the squash for 15 minutes.
Remove the baking dish from the oven and set aside
If you bought a whole pomegranate vs buying from a pre-seeded container, cut the pomegranate in fourths, fill a bowl with water, dunk each pomegranate slice under water and remove the arils that way. The pulp will float and the arils will sink making it easy for retrieval. Remove the white pieces floating and strain the arils (seeds). Set aside.
Put the pine nuts in a skillet and cook until lightly toasted. Tip: they are done when they become aromatic or slightly browned. Keep your eye on these because they burn quickly. Put aside.
In a large bowl, add the arugula, avocado, Treeline brand nut cheese, delicate squash, pine nuts, pomegranate seeds, broccoli sprouts and lightly toss with lemon juice and EVOO. Enjoy!
Preheat oven to 350°F. Prepare an ice bath (a bowl of water with 2 handfuls of ice.)
Place kale in pot of boiling water and cook for 1 minute.
Using the tongs, remove kale and place in ice bath until cooled completely.
Squeeze kale until all the water has been removed.
Chop kale into tiny pieces.
Whisk together egg, applesauce, brown sugar and vanilla together in one bowl. Add
kale to the egg mixture and stir.
In a separate bowl, whisk together both flours, baking soda, and salt.
Combine the WET and the DRY ingredients, adding in chocolate chips at the end
Scoop out about 2 tablespoons size cookie dough onto parchment lined baking sheet,
spacing them out. Lightly press thumb on top of cookies to slightly flatten them.
