Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat.
Steam the potatoes for about 30 minutes until slightly soft. A paring knife should slip easily in without breaking the potato.
Remove and drain into a colander and rinse with cold water. Place in the refrigerator to chill.
Place the vinegar, olive oil, mustard, salt and pepper in a large mixing bowl. Whisk until well blended.
Add the chilled potatoes, tuna, tomatoes, green onions and dill.
Fold gently.
Chill well before serving.
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.
Place the avocado in mixing bowl and mash until smooth.
Add the lemon juice, salt and pepper and fold together until well blended.
Add the tuna, relish, green onions and celery to the bowl.
Fold together until well blended.
Chill for at least an hour before serving.
Place the olive oil in a small skillet over medium high heat.
When the oil is hot add the salmon and cook on each side for about 6 minutes.
Remove the salmon to a paper towel on a plate and chill.
Place the avocado, teriyaki sauce, sesame oil and pepper in a bowl.
Using a fork, blend until smooth.
When the salmon is chilled, use a fork to flake into medium pieces.
Add the flaked salmon to the sauce. Fold together until well blended.
Chill well before serving.
Place 3 quarts of the water in a large sauce pan over high heat.
When the water boils add the rice noodles.
Cook for about 8 minutes until soft but not mushy.
Rinse under cold water and then drain well.
Place in a large mixing bowl and toss with 2 tablespoons of the teriyaki sauce and toss until well coated.
Place in the refrigerator to chill.
While the noodles are cooking, place the remaining quart of water in a pan fitted with a steamer basket over high heat.
When the water boils, place the broccoli in the steamer and cook for about 8 minutes.
Remove and rinse under cold water.
Place in the refrigerator to cool.
Place the sesame oil in a large skillet over high heat.
When hot add the beef strips and cook for about five minutes, tossing frequently.
Place in the refrigerator to cool.
When the broccoli and beef are cool, add them to the bowl with the noodles.
Add the remaining teriyaki sauce, green onions, tangerine, sesame seeds and black pepper.
Toss until well blended.
Chill well before serving.
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.
Prepare the Tomatillo Salsa if you are making it fresh.
Place a large skillet over medium heat and add the olive oil.
Add the diced onion and cook for 3 minutes. Stir frequently.
Add the green pepper and cook for 2 minutes. Stir frequently.
Add the chicken, chili powder, cayenne pepper and salt.
Cook until the outside of the chicken is cooked. Stir frequently.
Add the vegetable stock and continue cooking for 10 minutes over medium heat until the chicken is cooked through.
Remove from the heat, let cool and then refrigerate.
While the chicken is cooling slice the lettuce, drain and rinse the black beans, slice the tomatoes and shred the cheese.
When ready to assemble place the tortilla chips 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 chicken and sprinkle the pumpkin seeds, green onion, and shredded cheese over the top.
Spoon the sour cream and salsa (2 Tbsp per serving) on top and serve.
Preheat the oven to 325°F.
While the oven is preheating, place a large skillet over medium high heat and add the pumpkin seeds.
Place the orange juice, Sriracha sauce, sour cream, and salt in a large mixing bowl and whisk until smooth.
Toast the pumpkin seeds for about 10 minutes. Shake the pan frequently to keep them from burning. As the seeds toast, they will puff slightly. Remove to a large mixing bowl.
Place 1 teaspoon of the olive oil in the pan and add the onions. Cook for about 8 to 10 minutes, tossing frequently. The onions should be slightly translucent. Add the onions to the mixing bowl.
Add 1 teaspoon of the olive oil to the pan and then the corn. Cook for about 8 to 10 minutes, tossing frequently. Add the corn to the mixing bowl. Toss well.
Place the chicken thighs in the pan and sear on one side for about a minute. Turn the chicken thighs over and place the pan in the oven and roast for 20 minutes.
Remove the chicken thighs from the oven and place them on a cutting board. Let cool for about 10 minutes, then cut into 1/2 inch chunks. Add the chicken to the mixing bowl and place the bowl in the refrigerator to chill.
After the salad is chilled, add the celery, yellow pepper, red pepper, cilantro, and white beans. Toss well and serve.
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.
