An easy avocado “salad” or side dish that isn’t a form of guacamole.

For the dressing, I mixed approximately 1/2 TB soy sauce, 1/2 TB toasted sesame oil, juice from 1/2 lime, and a little Aleppo pepper (use red pepper flakes or sriracha sauce if you haven’t visited Savory Spice Shop and purchased Aleppo pepper.

Mix with some avocado.

This is a champagne mango tossed with a shallot in an olive oil and tangerine fig balsamic vinegar.

Here is the shallot, sautéed in olive oil and then tossed with a tangerine fig balsamic vinegar. If I didn’t have this vinegar, I think I would add 1 teaspoon of orange juice and 1 teaspoon on honey to a tablespoon of balsamic vinegar.

I had some pizza dough in the freezer, and left-over turkey meatballs in my homemade sauce, so it was easy to throw together a pizza with sliced pepper and fresh mozzarella cheese.

Here is a simple soup recipe. I had some frozen broth from a Baked Tofu and Coconut Soup I made, so I used the rest of that broth and improved upon the tofu. I’m no authority here, but you can probably call this a vegetarian pho.

Here’s the marinade for the firm, frozen, thawed, pressed, sliced tofu:

• 1/4 cup soy sauce
• 2 TB toasted sesame oil
• 1 TB onion powder
• 1 TB garlic powder
• 1 tsp fresh ginger, grated
• 2 TB sweet soy sauce (Kecap Manis)
• 1/2-1 TB Chinese chili paste
• 1.5 c white wine
• 1/2 cup water