Drain the water from the tuna into a blender. Add 1/2 cup drained chickpeas, the olive oil, salt, pepper, and 1 tablespoon of the oregano and blend until smooth.
Place the tuna, the remaining chickpeas, shallot, Anaheim pepper, celery, tomatoes, yellow pepper, capers, parsley, and the remaining oregano in a large bowl.
Add the dressing and fold together. Chill.
Place the olive oil in a medium skillet over high heat.
When the oil is hot add the tuna and sear for about two minutes. Turn and cook for two to 10 minutes to the degree of desired doneness. Remove to a plate and chill.
When cold cut the tuna into small dice.
Fold together with the avocado, onions, sesame oil, vinegar, tamari sauce and pepper. Chill until ready to serve.
Mix together the Dijon mustard, salt, powder, tarragon, lemon zest and lemon juice in a mixing bowl.
Whisk together until smooth.
Add the chicken thighs and toss to coat well. Marinate for at least an hour.
Place a large skillet in the oven and preheat to 350°F.
Add the chicken thighs with the marinade to the hot skillet.
Roast the chicken for about 8 minutes.
Turn and roast for another 6 to 8 minutes.
Remove to a cutting board and rest for about 10 minutes.
Place the skillet over medium high heat and add the white wine.
Deglaze the pan whisking continuously until the sauce is reduced by half.
Add the sauce to a mixing bowl.
Cut the chicken thighs into 1/4 inch cubes and add to the bowl with the sauce.
Toss well.
When cool, chill thoroughly.
After the chicken thighs are chilled, add the celery, mayonnaise, and black pepper.
Fold together gently until blended.
Serve chilled.
Place a large skillet in the oven and preheat to 375°F.
Remove 1 teaspoon of orange zest from the orange and place in a blender or mini-chopper.
Juice the orange and add the juice to the blender with the soy sauce, pepper, ginger, and parsley.
Puree the dressing until smooth and place in the refrigerator to chill.
Preheat the oven to 425°F. Place a medium sized skillet in the oven.
Place the sesame seeds on a sheet of waxed paper.
Place the chicken strips one at a time in the sesame seeds to coat just one side of each strip.
Remove the hot pan from the oven and spray lightly with olive oil.
Place the chicken strips in the pan with the coated side down and return the pan to the oven.
After about 7 minutes turn the chicken strips over.
The chicken will take another 8 – 10 minutes to cook.
While the chicken is cooking place the spinach in a large bowl with the chilled dressing.
Toss until well coated.
Divide between two plates.
Sprinkle the mandarin oranges around the plate and then top with the almonds and sliced red onion.
When the chicken is done place the strips on top of the salad and serve.
Place 1 teaspoon of the olive oil in a large skillet over medium high heat.
Add the corn and cook for about 5 minutes. Toss frequently.
As the corn begins to lightly brown, add the green and red peppers.
Cook for about 5 minutes. Toss frequently.
While the corn and peppers are cooking, place the goat cheese in a large mixing bowl.
When the peppers have just started to soften, add them along with the corn to the bowl with the goat cheese.
Place the remaining 2 teaspoons of olive oil in the skillet and add the white part of the green onion.
Cook for one minute. Toss frequently.
Add the chicken breast and cook for about 6 to 8 minutes. Toss frequently.
When the chicken is cooked, add it to the bowl with the corn and peppers.
Add the celery, cumin, chili powder, paprika, cayenne, the green part of the onions, and salt to the bowl. Fold the vegetables and chicken together until the goat cheese is melted and the whole is well blended.
Chill well before serving.
Place the poblano peppers in the oven and heat to 325°F.
Roast for about 25 minutes until charred. Turn occasionally to cook evenly.
Remove from the oven and place in a paper bag to cool.
When cool, peel and seed the peppers and cut into large dice. Chill.
Place the goat cheese and tuna in a large mixing bowl.
While the peppers are roasting, place the olive oil in a large skillet over high heat.
Add the corn and cook until the corn begins to turn brown in some spots. Toss frequently.
Add the onion and cook for about 5 minutes. Toss frequently.
Add the cumin, chili powder, and water. Cook for about 5 minutes, while stirring to blend the spices and deglaze the pan.
Add the corn and onions to the bowl with the tuna.
Fold the salad together gently to melt the goat cheese.
Chill for about 15 minutes.
Add the salt, pumpkin seeds, and diced bell pepper. Fold together and chill well before serving.
Place a large skillet over medium high heat and add the oil.
Add the corn and cook for about 15 minutes until lightly browned. Toss frequently.
Once the corn is browned, place it in a small bowl, then place it in the refrigerator to chill.
While the corn is cooking, combine the yogurt, cumin, chili powder, salt, oregano, and lime juice in a medium bowl. Whisk until smooth, then chill.
When the corn and the sauce has chilled, place them together in a large mixing bowl with the celery, jalapeno, red pepper, black beans, and tuna.
Toss gently and chill before serving.
Place a small skillet in the oven and preheat to 375°F.
Sprinkle one side of the chicken thighs with 1/8 teaspoon chili powder. Add the chicken thighs to the hot pan seasoned side down.
Sprinkle another 1/8 teaspoon of the chili powder on top of the chicken and return the pan to the oven.
Roast for about 8 minutes and turn. Roast for another 7 to 10 minutes and remove the chicken to a plate. Chill.
Place the water in a medium sauce pan over high heat. When the water boils, add the eggs and cook for three minutes.
Remove from the heat and let the eggs stand in the hot water for 12 minutes. Run under cold water and peel. Place in the refrigerator to chill.
Place the oil in a large skillet over medium high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the corn and cook, stirring frequently, for about 7 minutes.
Remove to a bowl and chlll.
Place 1/4 cup of the black beans, buttermilk, cumin, 1/4 teaspoon chili powder, oregano, salt and pepper in a blender or mini chopper and blend until smooth.
Chill.
When ready to serve, place the torn lettuce in the center of a plate. Slice the chicken into strips and place to one side of the plates. Divide the corn between the two plates on the other side of the plate.
Slice the tomatoes in half and place to one of the open sides of each plate.
Slice the eggs in quarters and place one sliced egg in the other quarter of each plate.
Top the lettuce with the remaining 1/2 cup beans divided between the two plates.
Top the salad with dressing and serve.
Place a roasting pan in the oven and heat the oven to 350F.
When the oven comes to temperature, add the chicken thighs and roast, turning once, for about 15-20 minutes or until the internal temperature reaches 160F.
Place the avocado in a large mixing bowl and mash until smooth.
Add the yogurt, lime zest, lime juice, paprika, salt, cayenne, honey, and black pepper and blend until smooth.
Place in the refrigerator to chill.
When the chicken is done, allow the thighs to cool on the counter, then refrigerate, left whole, for at least two hours.
Cut the chicken thighs into small dice and add to the sauce along with the celery, beans, pepitas, and green onions. Fold together gently.
Chill thoroughly before serving.
Prepare the salsa and place in the refrigerator to chill.
Place a large skillet over medium heat and add the olive oil.
Add the diced onion and cook, stirring frequently, until the onions begin to soften. Add the shrimp, chili powder, cayenne pepper and salt.
Add the water and continue cooking for about 7 – 10 minutes over medium heat until the shrimp are cooked through. Remove from the heat, let cool and then refrigerate.
While the shrimp is cooling, slice the lettuce, drain and rinse the black beans, slice the tomatoes and shred the cheese.
When ready to assemble, place the broken taco shells in the bottom of a large bowl. Top with the lettuce and then the black beans. Arrange the tomato wedges around the edges.
Top with the cooled shrimp mixture, with the green onion and shredded cheese over the top.
Spoon the sour cream and salsa on top and serve.
