• 60 ounce salmon fillet
• 1 tablespoon avocado oil
• 3/4 teaspoon Kosher salt more or less to taste, or dietary preference
• ½ teaspoon ground black pepper

Mango Salsa

• 2 cup mango if frozen defrosted, if fresh peeled, seeded, ½-inch dice
• 1 cup avocado seeded and diced
• 1 red bell pepper small chopped
• 1 jalapeno pepper finely chopped
• ¼ cup fresh cilantro chopped
• ½ cup red onion diced
• 3 tablespoon lime juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Kosher salt more or less to taste

• 3 pound salmon fillet for 10 servings - 10 x 5 oz uncooked fillets
• 32 ounce fresh spinach
• 2 lemon juiced and zested
• 3 tablespoon capers
• 4 clove garlic minced
• 2 tablespoon Italian parsley chopped
• 2 tablespoon butter or ghee
• 2 tablespoon white wine optional, can sub veg stock
• 2 tablespoon extra virgin olive oil
• salt and pepper to taste, go lighter on the salt since capers are salty.
• 1 lemon sliced, optional

• 2 tablespoon extra virgin olive oil extra virgin
• 2 onion medium chopped
• 4 carrot peeled and chopped
• 1 pound cauliflower half of a medium cauliflower head, cut into florets
• 8 clove garlic pressed or minced
• 4 teaspoon ground cumin
• 1 teaspoon dry thyme
• 56 ounce canned diced tomatoes lightly drained
• 2 cup dry lentil picked over and rinsed
• 8 cup low sodium vegetable broth
• 4 cup water
• 1 teaspoon Kosher salt more or less to taste or preference
• 1 pinch crushed red pepper
• ½ teaspoon ground black pepper Freshly ground preferably, or to taste
• 2 cup collard greens or kale or spinach, chopped, tough ribs removed
• 2 tablespoon fresh lemon juice made from 1 to 2 medium lemon. Start with 1 and increase as needed, to taste

• 3 tablespoon extra virgin olive oil
• 4 clove garlic thinly sliced
• 3 pound fresh spinach rinsed and spun dry
• 1 teaspoon Kosher salt more or less to taste or dietary preference
• 1/2 teaspoon ground black pepper more or less to taste