Wyse Guide

My spinach is ready to harvest in the garden, which means this salad will be on repeat for the next few weeks. It's super simple and can totally function as a meal. What more could you ask for?! Almost like a Cobb salad, but may better!

INGREDIENTS

For the dressing:

- 1 cup neutral oil (safflower, grapeseed, vegetable)
- 1/3 cup ketchup
- 1/4 cup apple cider vinegar
- 1/3 cup honey
- 1/2 tsp salt
- 1 tbsp Worcestershire sauce
- 1 tsp pepper

For the salad:

- 4 slices bacon (optional)
- 2 hardboiled eggs
- 5 oz spinach
- 3 scallions, finely diced
- 3/4 cup sliced radish

Instructions

For the dressing:

In a large measuring cup combine the oil, ketchup, apple cider vinegar, honey, salt Worcestershire sauce, and pepper. Whisk until combined and emulsified. Set aside.

For the salad:

Add spinach to the serving bowl. Add half of the bacon, eggs, radish, and scallion. Add about 1/4 cup of the prepared salad dressing. Toss to combine and top with the remaining bacon, eggs, radish, and scallion. Drizzle with more dressing as desired and serve immediately.

Without fail, I am always ready for tacos. Tex-Mex fish tacos are my favorite and can be made every day of the week! Seriously, every day! It’s fish that’s full of flavor and a great crunchy slaw on top. The weekend is looking up!

INGREDIENTS

For the fish:

- 4 5-oz cod filets
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1 tbsp minced chipotles in adobo
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/3 cup neutral oil (avocado, safflower)

For the cabbage slaw:

- 1 1/2 lb cabbage
- 1/3 cup chopped green onion
- 1/2 cup cilantro
- 1/3 cup sour cream
- 2 tbsp pickled jalapeño (optional)

To assemble:

- tortillas
- radish, sliced
- avocado
- cotija cheese

INSTRUCTIONS

For the fish:

Place the fish filets on a small baking sheet or baking dish with sides. In a medium bowl, combine the lime juice, orange juice, chipotle sauce, garlic powder, cumin, chili powder, salt, and oil. Whisk to combine and pour half of the amount over the fish. Set aside the remainder. Cover fish with plastic wrap and marinate in the refrigerator for 2-6 hours.

Preheat oven to 425°F. Once marinated, remove the plastic wrap and roast along with the marinade in preheated oven until the fish reaches 120°F and flakes easily. Remove from oven and allow to rest 5 minutes. After resting, use forks to lightly flake into bite-size pieces.

For the slaw:

To the remaining marinade, add the sour cream and whisk to combine. Pour over shredded cabbage, green onion, and cilantro. Add in pickled jalapeño, if desired. Stir to combine. Cabbage can be made 24 hours in advance and stored in the refrigerator.

It’s time for Cinco de Mayo but it’s also spring, so why not put the two together with a delicious rhubarb margarita!

INGREDIENTS

For the rhubarb simple syrup:

- 3 cups chopped rhubarb
- 2 cups water
- 2 4-inch slices fresh orange peel
- 2 4-inch slices fresh lime peel
- 1 1/2 cups white granulated sugar

For the rhubarb margarita (makes 1 margarita):

- 2 oz rhubarb simple syrup
- 2 oz tequila blanco
- 1/2 oz orange liqueur
- 3/4 oz lime juice

INSTRUCTIONS

For the rhubarb simple syrup:

- In a large saucepan, combine the rhubarb, orange peel, and water. Bring to a boil. Reduce to a simmer, cover, and simmer until for 15 minutes. Add the sugar and simmer for an additional 5 minutes until the sugar is dissolved. Remove from the heat. Strain and decant into a jar. Store in the refrigerator.

For the rhubarb margarita:

- In a shaker filled with ice, combine the rhubarb syrup, tequila, orange liqueur, and lime juice. Shake vigorously for 30 seconds.
- Strain into a glass of ice and serve.