KNOXVILLE, Tennessee — Kale Cruciferous Cherry Almond Slaw: 

1/3 c olive oil

1/4 c apple cider vinegar

2 T honey

1 T whole-grain Dijon mustard

1/2 t Himalayan pink salt

3/4 c thinly sliced scallions (about 3/4 bunch)

10 oz cruciferous slaw mix, such as a blend of kale, Brussels sprouts or broccoli (we used a food processor but pre-packaged versions are available)

1 c smoked almonds, sliced (already roasted in package)

1 c sweet dried cherries, coarsely chopped

Place the vinegar, oil, honey, mustard, and salt together in a large bowl. Add the scallions and stir to combine. Let sit at least 10 minutes for the flavors to meld. Add the slaw mix, almonds, and cherries, and toss to combine. Set aside in refrigerator.

Cilantro Lime Rice:

1 c uncooked long grain rice 

2 c vegetable broth 

1/2 bunch fresh cilantro 

1 medium lime, juiced

1 T olive oil

Add vegetable broth to a medium sauce pot. Add the rice to the pot, place a lid on top, and bring the pot to a full boil over high heat. As soon as the pot reaches a full boil, turn the heat down to low and let the pot simmer for 20 minutes. After 20 minutes, turn the heat off and let the pot rest for 10 minutes, with the lid in place, undisturbed. While the rice is cooking, prepare the cilantro lime mix. Rinse the cilantro well. Pull the leaves from the stems and roughly chop the leaves with a knife. Use a zester to remove the thin green layer of zest from the lime. Add the chopped cilantro, lime zest, lime juice, and olive oil to a bowl. Stir to combine. Fuff the rice once it has finished cooking. Add the cilantro lime mixture and fold gently to combine. Too much stirring can cause an unwanted gummy mixture. Set aside.

Cherry Glaze:

16 oz frozen or thawed cherries (unsweetened)

1 c tart cherry juice

4 t arrowroot 

1/4 c coconut sugar

1/2 c dried cranberries

1 t mustard

Rinse cherries and combine with juice. In small saucepan, combine juice, cherries, sugar and cranberries. Cook, stirring, until mixture boils and thickens; stir in mustard. Set aside.

Sautéed Seafood:

1 lb. frozen mixed seafood

2 T olive oil

1 t Himalayan pink salt

1 T minced garlic

1 t paprika

1/2 t red pepper flakes

1/2 small lime

Place thawed seafood in large bowl that has been dried with other paper towels or a cheesecloth. Add the olive oil, salt, garlic, paprika and red pepper flakes. Thoroughly coat and massage the seafood with the oil and the seasonings. Heat a large skillet over medium-high heat for about 2 minutes then add the seasoned seafood. Stir-fry just until opaque and no more. This should take 3-5 minutes. 

Using a melon ball scoop, place 3 small scoops of rice one with rice on an endive lettuce boat. Add a small spoonful of slaw and top with seafood mixture. Squeeze lime juice on top of the seafood sauté and drizzle with cherry glaze. An ideal serving is three tapas per person. Serve immediately.

Presented by Scott & Michelle Williams, Totality Living Well