Breaded asparagus with aoli

Lentil soup

1 tablespoon oil
1/2 cup finely chopped onion
1-2 large carrots, peeled and small diced
1-2 stalks celery, small diced
2 cloves garlic, finely minced
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon pepper

Red peppa flakes

One tsp parsley

One can tomatoes diced

2 knorr bullion cubes four cups water
1 cup dry lentils, rinsed and picked 
1/2 pound precooked chicken sausage meatballs
I sliced four turkey bacon wrapped jalepenoes from susuper bowl party
Salt and pepper to taste
Slivered almonds, toasted, for garnish
Chopped cilantro, for garnish
DIRECTIONS

In a 4- or 5-quart pot, heat the oil over medium heat and add the onion, carrots, celery, garlic, curry powder, salt and pepper. Saute for 4-5 minutes until the vegetables start to soften, stirring often.
Add the broth and lentils. Bring to a low simmer for 20-30 minutes, stirring occasionally, until the lentils are tender (but not mushy).
Stir in the sausage and beans and heat through. Taste and add additional salt and pepper if needed. The soup will thicken slightly upon standing.
Serve warm with slivered

Sweet potato muffin

 12 cakes:

3 tablespoons melted coconut oil 
10 ounces canned albacore tuna packed in water, drained
One white onion, thinly sliced 

1/4 c homemade salsa blended
1⅓ cup mashed baked sweet potato I boiled and shredded
finely grated zest from ½ medium lemon
1 tablespoon minced jalapeño pepper 
2 large eggs
½ teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 medium lemons, cut into wedges (optional)
what you do:

Preheat the oven to 350°F, and use hand to grease a 12-cup regular sized muffin tin with one tablespoon of melted coconut oil.

Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.

Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin. I cooked quinoa to roast on top.

…flip everything upside-down,. and tap them gently 

Strawberry pie

Strawberry Rhubarb PiePastry

1 1/4 cups all-purpose flour

1 cup whole wheat pastry flour

1/4 cup granulated sugar

1/4 teaspoon salt

1/2 cup coconut oil

Half lemon squeezed juice

6 tablespoons ice water

Strawberry Rhubarb Filling

4 tbl tapioca. I thickened while cooking with cornstarch mixed in cold water then poured a little at a time in boiling filling

1/4 teaspoon salt

1stalk fresh rhubarb, cut into 1-inch pieces 

3 cups sliced fresh strawberries

1 cup sugar

1/4 cups brown  sugar

Directions Crust

in a medium bowl stir together flour, sugar, and salt. Using a fork. Mash coconut oil until pieces are pea-size. Sprinkle 1 Tbsp. of the water and squeeze lemon juice over part of the flour mixture; toss with form. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of the water at a time, until all the flour mixture is moistened. Gather flour mixture into a ball, using hands to combine until it holds together.Can refrigerate two hours.  Meanwhile, for Strawberry Filling, in a large bowl stir together sugar, tapioca, and salt. Add rhubarb and strawberries; gently toss until coated.boil in pan for 15 minutes. Stir in corstartch to thicken while boils. Meanwhile, remove pastry from fridge and rolled onto floured surface. Preheat oven to 375 degrees F. LIFT dough on to rolling pin into pie plate.  Using your fingers, press the pieces of the pastry together to fill in the gaps. Flute edges as desired. Stir fruit mixture and transfer to the pastry-lined pie plate. Pour in fruit filling. Cut half inch wide long strip s of dough to make a weave over filling.. To prevent overbrowning, cut up butter to put on top about three tbl. Pour some milk or cream over crust then sprinkle with sugar. Bake for 30 minutes. Cool on a wire rack. 

Green salad avocado dressing

Clementine grapefruit ginger