Spicy Chickpeas with Preserved Lemon and Arugula

Broccolini and Tofu, Brown Rice

I sauteed the broccolini and tofu with a bit of tamari, miso, garlic and ginger, and added a little mirren and black sesame seeds to the rice.

Roasted Cauliflower, Black Eyed Peas, Walnuts, Goat Cheese

Loosely based on this recipe from Smitten Kitchen, and on the ingredients I had at hand. I forgot to take a picture after I added the goat cheese, but you get the idea: I roasted the cauliflower with some garlic and rosemary, and added the walnuts for the last couple minutes just to toast them. Then tossed everything with the beans in a vinaigrette made with shallots, lemon juice, and red wine vinegar.

Salmon with Miso-Ginger Glaze and Kale with Caramelized Shallots

Trying to eat more fish...

Shaved Asparagus, Beet, Blood Orange and Olive Salad with Seared Scallops and Avocado

This was a total mash-up based on what was in my refrigerator and what I was craving. I cooked the scallops for almost no time in some ghee, dressed the asparagus (and arugula) with shallots, blood orange, lemon juice, and chopped olives, and roasted the beets until tender.