Moon Boats

Tuna Avocado with Agave Sauce

Tuna Avocado - 1 (12 oz) can solid white tuna - 1 T chipotle mayonnaise - 1 green onion, thinly sliced - 1/2 red bell pepper, finely diced - 1 ripe avocado - a squeeze of lemon or a dash of balsamic vinegar - 1 T toasted almond ( I used toasted cashew nut, crushed) - 1 head Endive, leaves separated - Salt and pepper to taste Mustard Agave Sauce - 1 T organic Blue Agave - 1/4 T honey mustard (stir until combined evenly) Directions Mix together tuna, mayonnaise, green onion, bell pepper, lemon or vinegar, 1/2 avocado. Season with salt and pepper. Spoon mixture into Endive, garnish with sliced avocado, crushed cashew nuts, and a dash of black pepper. Drizzle Mustard Agave sauce over and served.

Herb-Roasted Fingerling Potatoes

- 1 lb of French Fingerling Potatoes - 1 T of olive oil - 1 T of dijon mustard - Herbs fresh (1 T) or dried (1/2 T) (rosemary, sage, thyme, oregano) - Salt and pepper to taste Preheat oven to 400F Scrub the potato under water until clean (potato is lighter and white scrubber stays white). Dry them (strainer or towel). Rub all ingredients onto the potatoes evenly. Spread them out in one layer on baking pan or rimmed baking sheet Bake (covered or uncovered, turn them in half time if uncovered) for 30-35 minutes or until fork tender. Serve immediately. They are my favorite after the Red and Peewee ones. Their elongated and knobby shape which slightly resembles fingers, hence the name, will give visual addition to any dish. Their buttery waxy texture and sweet flavor are perfect for roasting plus the nutty taste from their skin would make them unforgettable.

Artichoke Tea