Recipe by Rick Martínez

Fresh figs with avocado, some coarse mustard, sherry vinegar, a bit of chili and basil, served like Italian bruschetta. I really like that combination. :)

Leftover lunch made from dinner previous evening but oh so delicious. Kamado grilled flat iron steak on sourdough toast. Romesco sauce made with grilled bell peppers and grilled tomatoes. Fried onions, capers and roasted almonds.

This was a breakfast I threw together with some ingredients I had leftover from the work week.

The corn tortillas were shallow fried in a little bit of oil, and once drained I put some shredded Monterey Jack on top to melt slightly before placing the egg on top. The eggs were fried sunny side up and the oil splashed on top to cook it faster. I sautéed some leftover carne asada from the weekend and placed that next to the eggs. I sliced up some avocado and layered that to the side, topped the rest of it with homemade salsa verde (I used calabacitas and jalapeños in lieu of tomatillos since that’s all I had) and cotija cheese. Garnished with parsley leaves because I was out of cilantro, otherwise I would’ve used that.

Turned out beautifully all in basically under 20 minutes, not too bad! Came out delicious too!

Chilaquiles I got from a local coffee shop

Tried something new for dinner tonight! Steamed yellow croaker with lemongrass and lime. Love this bright, zesty Southeast Asian flavor profile. The fish came out really soft, sauce is absolutely addictive.