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Cucumber and Celery Salad with Tuna

2 teaspoons poppy seeds
3 tablespoons rice vinegar
1 tablespoon sugar
2 tablespoons extra-virgin olive oil
2 cucumbers, halved lengthwise and cut into 1/4-inch half-moons (6 cups)
3 celery stalks, cut into 1/4-inch pieces, inner leaves reserved
2 cans (5 ounces each) solid white tuna in water, drained and flaked
Coarse salt and ground pepper

In a medium bowl, stir together poppy seeds, vinegar, sugar, and oil. Add cucumbers, celery, and tuna; season with salt and pepper. Toss well to coat. Sprinkle with celery leaves and serve immediately.

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Recipes

Open Faced Bacon, Avocado and Egg Breakfast Sandwich

Open Faced Bacon, Avocado, Pea Shoot and Egg Breakfast Sandwich

2 slices Turkey or Chicken Bacon, cooked crisp
1/2 Avocado, sliced
1 slice Pumpernickel Bread
1 tsp Olive Oil
1 Egg
1/8 tsp kosher salt
1 pinch black pepper, freshly ground
1/2 tsp Sriracha Sauce
1/4 cup Pea Shoots

Slice avocado in half, remove the pit and slice half of the avocado into ¼ inch thick slices

Slice pumpernickel (or your favorite alternative) bread ½ inch thick. Toast bread until desired crispness has been achieved.

Add olive oil to a small frying pan. Heat oil until hot, approximately 1 ½ minutes.

Crack egg into a small bowl, Tilt the pan at a 45⁰ angle so the oil pools on one side of the pan. Gently drop the egg into the hot oil. Add a pinch of kosher salt to the egg.

After about 1 minute, the bottom and sides of the egg should begin to solidify and turn white. Cover the pan with a lid and cook for an additional 2 minutes or until the egg whites are cooked but the yolk is still runny.

Assemble the sandwich with the avocado slices, fried egg, a pinch of pepper, and the two slices of bacon. Drizzle sriracha sauce over the top of the sandwich. Top with pea shoots.

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Recipes

Pea Shoots and Chicken with Garlic

2 skinless, boneless chicken breast halves – cut into thin strips
1 tablespoon cornstarch
1 1/2 teaspoons sesame oil
2 tablespoons vegetable oil
4 cloves garlic, minced
1 bunch pea shoots, trimmed
3/4 cup chicken broth

Toss the strips of chicken breast with the cornstarch in a mixing bowl. Sprinkle with the sesame oil and toss until evenly mixed.

Heat the vegetable oil in a wok or large skillet over high heat. Stir in the chicken and cook until lightly browned, about 5 minutes. Add the garlic and cook until fragrant. Stir in the pea shoots just until wilted; pour in the chicken broth and bring to a simmer. Cook and stir a few minutes until the chicken broth has thickened. Season to taste with salt and pepper.

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Cucumber and Celery Salad with Tuna

Open Faced Bacon, Avocado and Egg Breakfast Sandwich

Pea Shoots and Chicken with Garlic

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