Hummus Tortilla Snacks

Whole wheat tortillas
Hummus

Toppings (any/all):
Pitted olives (kalamata olives are good)
Feta
Herbs
Cucumber
Tomato

Heat tortillas 15 seconds in microwave.
Smear some hummus on each tortilla.
Add chopped olives, feta, herbs, cucumber, tomato, or whatever else seems good.
Roll up tortillas and heat another 15-30 seconds in microwave.

Tex-Mex Stir-fry

Marinade:
1/4 C lime juice
2 T yuzu vinegar
2 T toasted sesame oil
1 t kosher salt
1 t black pepper
1 t garlic powder/flakes or 1 clove garlic, minced
1/2 t cayenne

Main:
1 lb shrimp or sliced chicken or sliced pork or diced tofu
stir-fry veggies of choice (e.g. asparagus, sliced mushrooms, sliced red onion)

Stir together the lime juice, vinegar, oil, salt, pepper, garlic, and cayenne.
Place the shrimp (or whatever) in the marinade and let sit for 30 minutes.
Add additional sesame oil to wok and place on medium heat.
When hot, add veggies and heat until almost done (4-6 minutes).
Then add shrimp (or whatever) and marinade and continue heating until cooked (2-3 minutes).
Serve with rice.

Panko'd West Coast Dover Sole

1 lemon
1 chile serrano, thinly-sliced
1 thumb-size knob of ginger, peeled and minced
1 clove garlic, peeled and minced
chopped cilantro to taste
mirin to taste
fish sauce to taste
2-3 eggs
flour
panko breadcrumbs
12 oz West Coast Dover Sole
olive oil (or canola, sunflower, or other oil of choice)

Squeeze lemon juice into small bowl.
Add sliced chile, minced ginger, minced garlic, and chopped cilantro
Add mirin and fish sauce, taste and adjust
Crack eggs into bowl and whisk to combine.
Put flour into one plastic bag and panko into another.
Pat fish dry.
Dredge each piece of fish in flour, then dip into eggs, then dredge in panko, and place on a plate.
In a large non-stick pan, add oil to cover bottom. Set heat to medium-high.
When oil is hot, add fish to pan in single layer (might have to work in batches).
Cook fish 3 minutes per side, then place on paper towels and lightly season with salt.

Serve fish with the chile sauce on the side. Goes well with rice and roasted bok choy.