Cactus, Tomatillo, and Avocado Salsa

* 12 oz (4 medium sized paddles) Nopales Cactus
* 2 tbsp Grapeseed Oil
* 1 tsp Taco Seasoning
* 1 lb Tomatillos, cubed
* 2 large Jalapenos, chopped
* 1 tbsp Fresh Ginger, minced
* 4 cloves Garlic
* 1/4 Red Onion, chopped
* 1 tbsp Grapeseed Oil
* 1 tbsp Lime Juice
* 1/4 tsp Coriander
* 1/4 tsp Cumin
* 1 tsp Fennel Seeds
* 2 Avocados, cubed

As a new resident of California, I was impressed and excited to see fresh cactus at the grocery stores. I tried a few different recipes, and so far this one is my favorite. I will post more as I experiment with cactus!

If you bought your cactus paddles already de-spined, all you need to do is rinse them. If they have spines, take a razor blade and carefully cut off the spines and the eyeholes. Then rinse. Preheat your oven to broil.

Pour 2 tbsp grapeseed oil in a bowl. Add the taco seasoning and mix. You may use olive oil or vegetable oil if you prefer. I have started cooking with grapeseed oil because it is thinner, has a high smoke point, and a more neutral flavor compared to olive oil. It's great for dressings and for high-heat cooking. I still use olive oil in certain dishes, but I am really loving grapeseed oil for projects like this.

Brush the oil and seasoning onto both sides of the cactus paddles. Make sure you are using a pan that has holes and a drip pan for underneath. Because cacti are succulents, they will ooze a syrupy liquid while cooking; much like when you pinch an aloe vera plant. Broil the paddles for 5-7 minutes on each side.

Place the pan in the fridge to cool while you chop your veggies. I let mine chill for about 2 hours before working with them. I think as long as they are cool to the touch they'll work just fine.

Put the tomatillos, jalapenos, ginger, garlic, onion, lime juice, coriander, cumin, fennel seeds, and grapeseed oil into a large pot over low heat. Stir so that everything is mixed and coated.

Simmer for 15-20 minutes, until the tomatillos are soft. Stir occasionally. While the pot is simmering, take the cactus paddles out of the refrigerator and chop them into cubes. Stir the cactus cubes in and simmer for another 10 minutes. During that time, cut and cube the avocados.

Toss the avocado cubes in and mix well. Turn the heat off and let the mixture cool for a little bit before spooning it into jars. Makes about 35 oz.

Chill before serving. Enjoy! :D

Mediterranean Stuffed Mushrooms

* 2 Portabella Mushroom Caps
* 1/4 cup Couscous
* 1/4 cup Kalamata Olives, chopped
* 1/4 cup Canned Artichokes, chopped
* 1/2 cup Italian Blend Cheese, shredded
* 1 or 2 Garlic Cloves, chopped
* 2 tbsp Olive Oil
* 1 tsp Mediterranean Seasoning

Make couscous as directed on box. (Usually 1 cup water for 1 cup couscous; boil water, mix in couscous, remove from heat, let sit 5 minutes.) Chop olives and artichokes while couscous is sitting. In medium bowl, combine chopped olives, chopped artichokes, chopped garlic cloves, olive oil, cheese, and seasoning. When couscous is ready, combine with mixture. (Note: If you do not have a Mediterranean seasoning blend, use Italian.

Set mushroom caps in oven safe dish. Spoon mixture into mushroom caps. Sprinkle extra cheese on top for a crunchy crust. Sprinkle a tiny bit more seasoning onto the cheese on top as well. (The following picture was taken before I sprinkled cheese on top. Forgot to take one last pic before cooking!)

Place in oven preheated to 375*. Bake for 25-30 minutes. For added crunch, set oven to broil for the last 5 minutes. Remove from oven and enjoy!

Tropical Sunrise Smoothie

* 1 Mango, skinned and de-pitted
* 1 Banana, peeled
* 1 cup Pineapple chunks, fresh
* 1/2 cup Orange Juice
* 1/2 cup Coconut Milk

Put all ingredients in a blender. If you do not have coconut milk, regular milk will work.

Blend until smooth.

Enjoy a taste of the tropics and start your morning right!

Lemon Fennel Whitefish

* 1 cup Baby Bella mushrooms, halved
* 1 bulb Fennel, sliced
* 4 branches Fennel Leaf
* 1 medium Zucchini, sliced
* 1 Lemon, sliced
* 2 Whitefish Fillets
* 1/2 cup Olive Oil
* 2 cups Spinach (optional)

Preheat oven to 375. Slice veggies to be placed in pan.

If you have never used fennel before, a few tips: cut off the leafy green stalks. Do not throw them away, we will need them later. Cut the fennel bulb in half and cut away any leafy greens inside. slice the fennel bulb so rings are created, similar to onion rings. Put all ingredients in your pan with a moderate amount of olive oil. I used basil-infused olive oil because I found some on sale at Aldi. If you do not half basil-infused but would like a similar flavor, simmer 1 cup olive oil with 1 tbsp fresh basil for about 10 mins. Put half aside for next time. Pour 1/4 cup over veggies and save the other half for the fish.

Put a bit of olive oil in the bottom of the pan. Place fish in pan to be cooked. Take the leafy stalks from the fennel bulb and cut a few branches. You want to have just the leafy part, not the thick branches. Place one or two branches on top of each fillet. Place one or two lemon slices on top of each fillet. Pour remaining olive oil on top.

Place both pans in the oven. Let them both bake for 10-15 minutes or until fish is white and flaky, and veggies are tender but not mushy. If desired, lay down a bed of 1 cup spinach. Put veggies on first, then fish. Enjoy!

Cucumber Melon Juice

* Half Cucumber
* 1/4 Cantaloupe Melon
* Carrot
* Apple
* Celery
* Greens

The greens can be any of your choice. I like to use flat leaf spinach, balled up and wrapped in romaine. Balling the spinach helps get the most juice out of it. Alternatively, a very juicy green is bok choy.

Cut the rinds off your melon. Juice all ingredients. Enjoy!

Cherry Limeade

* Peeled lime
* Half beet
* Beet Greens
* Carrot
* Apples
(Granny Smith and Red Delicious were used for this recipe, but use your own favorites)
*Handful of cherries, fresh or frozen

Remember that you don't want citrus rinds in your juice as it can make the juice bitter. Peel your lime.

Juice all ingredients, except cherries if using frozen cherries. With greens, ball up the leaves into tight leaf-balls and put them in the juicer at the same time as the lime; this will help get the most juice out of them.

If you are using frozen cherries, put them in the blender. Pour fresh juice into blender. Blend into a smoothie. Add water if this mixture is too thick in texture for you. Enjoy!

Fried Veggies and Quinoa

* 1 cup Baby Bella mushrooms, quartered
* 1 sliced lemon or lime
* 2 cloves garlic, chopped
* Thumb-sized ginger root, chopped
* 1 sliced medium-sized zucchini
* 2 green onion stalks, chopped
* 1 cup quinoa
* 2 cups flat leaf spinach
* Optional: Fish of your choice
(I used canned salmon since that was what I had on hand.)

Begin preparing quinoa. Prepare according to box. For mine, it was 1 cup quinoa to 2 cups water; bring to boil, then simmer for 10 minutes or until  water is absorbed.

While quinoa is boiling, prepare veggies. Coat large frying pan or wok in olive oil. Use a separate smaller frying pan for fish. Put fish, chopped garlic, chopped ginger, chopped green onion, and two or three lemon or lime slices in small frying pan. Put zucchini, mushrooms, and the rest of the lemon or lime slices in larger pan. If not using fish, put all veggies in wok or large frying pan.

 Fry until zucchini is tender and fish is white and flaky. Spread a bed of one cup of spinach on each plate. Sprinkle quinoa on spinach.

Place veggies on this mix. Place fish on top of veggies.

Enjoy!