Fish cakes: take one can of wild sockeye salmon packed in water, and mush it up with a couple chopped pepper spears, a handful of diced onion, a couple blops of mayo, and an egg white. Form into 4 small patties and cook in a cast iron pan on medium heat till done. They're hard to flip, but they taste great no matter what.
Roasted asparagus: break off woody parts and peel the bottom ~inch with a peeler. Lay on a cookie sheet, drizzle with olive oil, and sprinkle liberally with sea salt and Adobe. Roast at 385* for ~12 minutes.
Arugula salad: arugula + stonewall kitchen apple and caramelized onion relish.