Total Time: 5 minutes | Servings: 1

Ingredients

• 1 5-ounce can tuna, oil packed
• 1 small Roma tomato, chopped
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh basil or parsley, coarsely chopped
• 1 slice whole-wheat rustic bread or a bagel
• 2 teaspoons mayonnaise
• 1/2 cup arugula, torn
• Salt and pepper

Preparation

• Drain the tuna (don’t press out all the oil, just pour it off). Discard the oil and place the tuna in a bowl. Stir in the tomato, lemon juice, red pepper flakes and basil or parsley.
• Toast the bread or bagel, spread with mayonnaise then top with the arugula while warm. Top with the tuna mixture, sprinkle with salt and pepper, and serve.

Nutritional Information

440 calories, 20 g. fat, 30 mg. cholesterol, 820 mg. sodium, 17 g. carbohydrate, 3 g. fiber, 46 g. protein

Ingredients

• 1 teaspoon butter
•  3/4 cup pineapple juice
• 1/3 cup grapefruit juice
• 1/2 cup beet sugar
• 1/8 teaspoon sweet paprika
• 1/4 teaspoon togarashi
• 2 tablespoons cornstarch
• 2 tablespoons water

Preparation

Total Time: 7 hours 30 minutes, 30 mins active | Servings: 4

Ingredients

• 1 1/2 pounds leg of lamb, boned
• 2 tablespoons lemon juice
• 1 inch fresh ginger, minced
• 3 cloves garlic, pressed
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne
• 1/2 teaspoon garam masala
• 1 teaspoon salt
• 1/2 cup cream
• 2 tablespoons tomato paste
• 2 tablespoons cooking oil
• 2 cloves garlic, chopped
• 2 teaspoons whole cumin seeds
• 1 teaspoon black mustard seeds

Preparation

• Pat the lamb dry with paper towels and poke all over with a paring knife (this is so the marinade will be able to penetrate into the flesh).
• Mix the lemon, ginger and garlic in a cup. In a separate cup, mix in the coriander, cumin, cayenne, garam masala and salt. Place the lamb in a four-quart slow cooker and drizzle with lemon mixture, rubbing all over to coat. Then sprinkle with the spice mixture and rub again. Pour ½ cup water into the cooker. Cover and cook on low for seven hours.
• To serve, transfer the lamb to a cutting board and pour the juices into a small saucepan. Stir in the cream and tomato paste and whisk to mix. Bring to a boil over medium-high heat and boil until thickened, about 10 minutes. Slice the lamb across the grain into four even pieces, and place on a serving plate. Pour the thickened cream mixture over the lamb.
• In a small saute pan, heat the oil over medium heat and add the garlic, cumin and mustard seeds and stir until the seeds sizzle and the garlic is barely golden at the edges. Pour the hot oil and spices over the lamb and serve.

Nutritional Information

490 calories, 37 g. fat, 135 mg. cholesterol, 760 mg. sodium, 6 g. carbohydrate, 1 g. fiber, 33 g. protein

Check out this great article from our friends at The Assembly as we continue to celebrate 50 years of co-operation in 2026!

Total Time: 25 minutes | Servings: 4-6

Ingredients

• 1 teaspoon lemon juice (plus more for avocado)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 teaspoons ginger, grated
• 1 medium red bell pepper, thinly sliced
• 1 small carrot, shredded
• 1 medium yellow bell pepper, thinly sliced
• 2 large scallions, sliced
• 1 cup shredded red cabbage
• 8 ounces baked tofu, cut into 16 long, rectangular
• 1 large avocado, sliced
• 1 cup fresh pea sprouts or microgreens
• 8 pieces rice paper wrappers

Peanut Hoisin Sauce

• 1/4 cup smooth peanut butter
• 3 tablespoons hoisin sauce
• 1 teaspoon sriracha sauce 
• 2 tablespoons water

Preparation

• In a medium bowl, combine the lemon, sugar, salt and ginger, then add the carrots and toss to coat. Reserve.
• Drizzle a few drops of lemon on the avocado to prevent browning.
• Fill a baking pan with an inch of warm water. Spread a clean kitchen towel on a cutting board or counter next to the water. Have a platter ready for the finished rolls and paper towels to cover the rolls.
• To assemble rolls, submerge a rice paper sheet in water and gently press down. Transfer immediately to the towel. The paper will still be firm but will soften quickly.
• Place two slices of tofu across the rice paper, about 1½ inches from the edge closest to you, leaving 1½ inches bare at the left and right. Place rows of the prepared vegetables above the tofu using about 2 tablespoons of each. First red peppers, carrots, yellow peppers, scallions, red cabbage, then a slice of avocado, about 1½ inches from the far edge. Sprinkle with sprouts or microgreens.
• Fold the wrappers in from the sides, up from bottom, then roll up. Put on the platter and cover with a wet paper towel. If serving in more than an hour, wrap tightly in plastic.
• For the sauce, in a medium bowl, stir peanut butter, hoisin and sriracha. Stir in 2 tablespoons water, until smooth (stir in more if needed). Serve with rolls.

Nutritional Information

• 230 calories, 13 g. fat, 0 mg. cholesterol, 580 mg. sodium, 23 g. carbohydrate, 5 g. fiber, 11 g. protein