Purple potatoes

https://www.thespruceeats.com/roasted-purple-potatoes-3051092

Ingredients

• 2 1/2 pounds purple potatoes
• 3 cloves garlic (minced)
• Optional: 2 tablespoons chopped fresh cilantro
• 4 tablespoons extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 2 teaspoons fresh leaf thyme (or a generous 1/2 teaspoon dried leaf thyme)

Soak the potatoes for a few minutes in warm water and salt. Combine the spices and oil in a bowl.  Then toss the potatoes with the ingredients.  Place in a baking pan and roast in a 400 degree oven for 20-25 minutes or until the potatoes are soft.

Chicken picatta

https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2-1913809

2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
3. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Brussel sprouts courtesy of Lisa Randall

Brussel sprouts
*Clean and cut in half
Mix olive oil 2-3T) 3 jalapeños, about 6 sections garlic, black peppercorns from grinder, cayenne pepper, salt. Mix well.
* Put on roasting pan or cookie sheet not touching,
* bake 350, 30 minutes
* when done toss with 1/2 stick melted butter and Parmesan cheese.
Add Salt, pepper, cayenne pepper, seasoning salt to taste

Chicken Salad

https://www.epicurious.com/recipes/food/views/chicken-salad-with-grapes-and-walnuts-108165

Sweet potato, eggs and spinach breakfast

Sauté leeks in olive oil.  Careful to soften them without browning them. This takes a minute. Be patient.

Add a small serving of sliced, raw sweet potato (can prepare sweet potato in advance to save time).  Add a small serving of butter if you're feeling naughty.  Let leeks and sweet potato soften in the pan.  Sprinkle with seasonings (salt, pepper, etc). 

Add an egg and cook covered on low. Turn if you must, otherwise cook until almost done. 

Finally add a generous handful of fresh leaves of spinach and wilt while the egg finishes.  Probably a good idea to cover the pan while everything cooks.

When finished serve all together!

Pan Seared Ahi Tuna with jalapeño, ginger, and avocado

Yield:

1 serving

Level:

Easy

Ingredients

• 2 big handfuls fresh cilantro leaves, finely chopped
• 1/2 jalapeno, sliced
• 1 teaspoon grated fresh ginger
• 1 garlic clove, grated
• 2 limes, juiced
• 2 tablespoons soy sauce
• Pinch sugar
• Sea salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 (6-ounce) block sushi-quality tuna
• 1 ripe avocado, halved, peeled, pitted, and sliced

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Directions

Watch how to make this recipe.

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Deanna's Tilapia

2 fish filets - thawed, rinsed and patted dry
3 cloves garlic
salt, pepper, cumin, paprika, oregano and thyme
about 2 tsp toasted sesame oil
1 medium red onion, thinly sliced
olive oil
2 small tomatoes (halved and cut into wedges)
1 lime

Stir together spices and oils - except oregano and thyme.  Marinate the fish with the mixture for about 10-15 min.  Saute the fish for about 3 minutes on each side.  Careful when taking the fish out and transfer it to a plate.   Squeeze immediately with some fresh lime juice. 

In the same skillet, saute the onions with oregano and thyme. Then add the tomatoes with a little salt.  When cooked, top the fish with the onions and the tomatoes.  Serve everything with/on rice.