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 375 degrees.
• Mix flour with salt and pepper in large bowl
• Lightly coat pork chops in flour
• Heat large skillet with butter and olive oil
• Pan fry 10 pork chops 1 1/2 minutes each side and remove to a pyrex baking dish
• Sautee sliced onions, sliced mushrooms and chopped garlic for 5 minutes in the same pan
• Add chicken stock and thyme sprigs
• Simmer for 5 minutes
• Season with salt and pepper
• Pour onions, mushrooms and sauce over pork chops
• Bake uncovered for 25 minutes at 375 degrees

• To make the dressing: In a small bowl, combine the tahini, lemon juice, olive oil, garlic, mustard, and salt. Whisk until blended, then add the water and whisk until you have a smooth, blended tahini sauce. Season generously with black pepper. The dressing should be tangy, like classic Caesar dressings. If it's overwhelmingly tart or too thick to pour, whisk in an additional tablespoon of water.
• To prepare the salad: Transfer the chopped kale to a big salad bowl. Add a dash of salt and massage the leaves with your hands by scrunching big handfuls at a time, until the leaves are darker in color and the volume has reduced by about one-third.
• Add the chopped romaine to the bowl. Wait to dress the salad until you are ready to serve.
• When you're ready, drizzle enough dressing over the greens to lightly coat (you might not need all of it). Toss until the dressing is evenly distributed. Serve immediately