• 1 bunch malabar spinach, washed, dried, and chopped  
• 2 tbs grape-seed or other neutral frying oil  
• 3 cloves garlic, minced  
• 1 tbs ginger, peeled and minced  
• 4 green onions, white section only, chopped  
• 8 oz mushrooms, maitake, king trumpet, shiitake or similar, cleaned and thinly sliced 1 tbs rice wine  
• 2 tsp soy sauce  
• Kosher salt and freshly ground black pepper to taste  

Over medium-high heat, in a cast iron skillet or wok heat the oil until shimmering. Add mushrooms  and sauté without stirring until bottoms begin to brown. When browned, add rice wine, and stir.  Season with salt and pepper. Continue cooking until mushrooms release some of their liquid and  are just about fully cooked, about 3 - 5 minutes. Remove mushrooms and juices into a bowl and  set aside.   

Return skillet or wok to heat and add another tablespoon of oil. When shimmering, add garlic,  ginger, and scallion. Stir-fry for 1 minute, adjusting heat so the garlic doesn’t burn.  

Stir in malabar spinach and add in mushrooms. Stir-fry for 3 minutes or until the leaves of the malabar spinach are soft and wilted. Add soy sauce, stir incorporate and let liquids evaporate away. 

• 1/2 cup flour 
• 1/2 cup cornstarch 
• 1/2 tsp baking powder 
• 3/4 cup club soda 
• 1 medium sweet potato, peeled and shredded 
• 2 handfuls of finely chopped collard greens  
• 1/2 an onion, thinly sliced 
• 1 tbs minced garlic 
• 1/2 tsp kosher salt 
• 1/4 tsp cracked black pepper 
• 1/4 tsp crushed red pepper 
• Oil for frying  

Set a baking sheet lined with paper towels and preheat your oven to 200 degrees. In a large bowl, whisk together the flour, cornstarch, and baking powder. Add the club soda, whisking until a smooth batter is formed. 

Add the sweet potato, collards, onion, garlic, salt, pepper, and crushed red pepper to the batter and stir to coat. 

Meanwhile, heat oil in a skillet over medium-high heat. When the oil shimmers, working in batches, scoop up batter and drop into the oil. Flatten the centers of the fritters out with a spoon and fry on the first side for 2-4 minutes. Flip and fry on the second side for another 2-4 minutes, until golden brown. 

Transfer the fritters from the oil to the wire rack and sprinkle with salt. Keep them warm in a 200 degree oven until ready to serve. 

• 1 medium avocado 
• ½ cup cucumber 
• ½ cup jicama 
• 1 heaping tablespoon of cilantro 
• 1 tbsp fresh lime juice 
• Olive oil 
• Coarse sea salt 
• Freshly cracked black pepper 

Use a sharp knife to peel the skin from the jicama and dice into ½ inch pieces. Dice cucumber into ½ inch pieces. Peel and pit avocado and dice into ¼ to ½ inch pieces. Finely chop cilantro. Add avocado, cucumber, jicama, and cilantro to a large bowl. Add lime juice and stir gently. Drizzle lightly with olive oil and sprinkle with salt and pepper to taste just before serving. Note: feel free to try adding other fresh herbs.