Directions

1. Combine all ingredients in a blender or food processor until fully incorporated. The consistency should be like a snow cone, not a smoothie, so add more ice as needed to achieve the proper texture.
2. Serve in pretty bowls or glasses with a spoon.

Directions

1. Hard boil the eggs. Rinse them under cool water until they are cool to the touch and carefully peel them. Slice them in half and carefully pop out the yolks.
2. Combine the yolks, mayonnaise, green peas, dill, salt and pepper in a food processor (or mash very well with a fork) until completely incorporated.
3. Use a rubber spatula to scrape the yolk mixture into a pastry bag or plastic baggie. Attach a plain circular tip, if using a pastry bag. If using a baggie, simply snip a 1/4 inch circle by cutting the corner of the bag off. Pipe the yolk mixture into the hollow egg white halves. Alternatively, skip the piping and just carefully spoon the mixture into the egg halves.
4. Top each egg half with a piece of ham.

Makes 12 deviled egg halves.

Directions

1. Heat olive oil in a large frying pan over medium-high heat. Cook eggs to desired done-ness (I prefer over-medium, as over-easy results in a very runny taco).
2. Heat a dry frying pan over medium-high heat. Warm tortillas until pliable and hot. Arrange on plates.
3. Mash the avocado in a small bowl. Add the jalapeno, garlic, and half of the onion and half of the avocado. Season with salt and pepper to taste.
4. To assemble tacos, place a cooked egg on each tortilla. Top with the guacamole, a little sour cream or crema, cheese, onions and cilantro. Pass a bottle of your favorite hot sauce at the table for those who like it extra-spicy.

Makes 6 tacos.

Directions

1. Heat the beans in a small pot with 3 tbsp water over medium heat until fully heated. Puree using an immersion blender or a potato masher until smooth. Turn off heat.
2. Heat 2 tbsp of the olive oil over medium-high heat in a large frying pan. Heat the rice in a small pot or the microwave until warm to the touch. Stir in 2-3 tbsp water until the rice becomes sticky. Use wet hands to carefully shape the rice into patties, about 3 1/2" wide and 1" thick. Fry the patties for 3-4 minutes on each side, until a thick crust forms. Add more oil if needed. Flip very carefully and don't worry if the patties fall apart--they'll still be delicious and it won't matter when you serve them. Keep the patties warm in the pan with the heat turned off until ready to serve.
3. Heat the remaining tbsp of olive oil in a medium frying pan over high heat. Add the plantain slices and cook for 1-2 minutes on each side until golden brown. Drain on a paper towel.
4. Toss together the mango, onion, avocado, cilantro, lime and salt to taste. Set aside.
5. To assemble, divide the black bean puree between two plates. Top with rice cakes and mango-avocado relish. Serve plantains on the side.

Directions

1. Preheat oven to 250 degrees F. Wrap the stack of tortillas tightly in foil and place in oven until you are ready to eat.
3. Sprinkle the fish on both sides with 2 tsp of the chili powder and a generous sprinkling of salt and pepper. Heat 1 tbsp of the olive oil in a cast iron pan or grill pan over medium-high heat. Cook the fish on both sides until golden brown on the outside and firm on the inside. Break the cooked fish into pieces and keep in a baking dish in the warm oven until ready to eat.
4. Combine the rice and 3 1/2 cups water with the remaining chili powder, chopped onion and garlic in a medium pot. Cover and bring to a boil. Turn down the heat to medium-low and cook, covered for 20-25 minutes or until all liquid is absorbed. Fluff with a fork and season with salt and pepper to taste.
5. Heat the beans with a little water in a microwave or in a small pot over medium heat until heated through.
6. To make the slaw, toss the cabbage, fennel, carrot, half of the cilantro, the rice vinegar, lime juice and 1 tbsp olive oil together in a serving bowl.
7. Have guests assemble their own tacos with tortillas, fish, a little slaw, cheese, remaining cilantro and sour cream. Serve additional slaw on the side along with the rice and beans. Set out the lime wedges for guests to squeeze on their tacos.