For the Chimichurri sauce:

• Toast the cumin seeds in a dry pan for about a minute, stirring until fragrant. Set aside once done.
• Take the cumin seeds, fresh oregano, parsley, cilantro, vinegar, oil, salt and pepper to your food processor and blend until smooth.
• Set aside at room temperature until you are ready to use.

For the rest of the dish:

• Prepare your rice. (follow directions on the package)
• While your rice cooks, put the broiler on low. In a cast iron skillet, add olive oil and on medium high heat, cook your fish for 5 minutes on both sides.
• When your fish is done cooking on the stove, add your vegan butter, salt and pepper to the top of the fish and place your fish, skillet and all in the oven for another 5 minutes, until lightly browned on top.
• When all is ready, add your rice to a plate, then your fish and top it all off with your garlic greens chimichurri.
• Garnish with cilantro microgreens, extra garlic greens and enjoy!

• Preheat oven to 450 degrees. In a large casserole dish(s), toss the potatoes with olive oil, 2/3 of the chopped garlic, and the salt and pepper. Spread the potatoes in a single layer with skin sides down. Cook potatoes for a total of about 35 minutes, or until potatoes begin to brown. Halfway through the cooking time move the potatoes around with a spatula to ensure even cooking.

Meanwhile, make the hard boiled eggs:

• Bring a medium pot of water to a boil (large enough to accommodate all the eggs in a single layer).
• As soon as the water boils, gently add the eggs. Bring back to a boil and then turn down to a simmer. Set a timer for 9 minutes.
• Meanwhile set up a bowl of ice water, large enough to accommodate all the eggs.
• When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water. Let the eggs sit in the water until cool, about 15 minutes. Peel eggs.
• Meanwhile, chop the celery, parsley, and hard boiled eggs once cool enough.
• Remove the potatoes from the oven and let cool for 15 minutes. Place cooled potatoes in a large mixing bowl. Toss with the celery and eggs.
• In a small bowl mix together the mayonnaise, remaining garlic, parsley, and lemon juice until smooth.
• Combine mayonnaise mixture with potatoes. Check seasonings. Serve at room temperature or chilled.