• 38 ounce medium firm tofu extra-firm, pressed, and cubed
• 15 teaspoon tamari sauce divided
• 15 teaspoon avocado oil divided
• 7 teaspoon arrowroot powder
• 2 1/2 cup Jasmine rice cooked according to package directions
• 13 ounce fresh shiitake or cremini mushroom stems removed if using shiitake
• 15 ounce baby spinach
• 2 1/2 teaspoon sea salt
• 3/4 teaspoon freshly ground black pepper
• 22 teaspoon Gochujang paste (Korean hot pepper paste)
• 11 teaspoon rice vinegar
• 5 teaspoon coconut sugar or granulated sugar

• 3 tablespoon extra virgin olive oil
• 1 each onion chopped
• 3 stalk celery chopped
• 2 each carrot medium, chopped
• 6 clove garlic finely chopped
• 5 fillet canned anchovy finely chopped
• 28 ounce canned whole peeled plum tomatoes
• 4 cup water
• 8 ounce clam juice bottled
• 1 pound baby potato scrubbed and quartered
• 1 bay leaf
• 1 teaspoon dry thyme
• 1 teaspoon crushed red pepper
• 1½ teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 ½ pound cod fillet cut in 2-inch pieces, or other firm white fish
• 3 tablespoon Italian parsley chopped

• 16 ounce bowtie pasta or other pasta of choice
• 10 ounce jarred sun dried tomato strips in oil
• 1/3 cup extra virgin olive oil more or less if needed
• 3 cup rotisserie chicken shredded, packed, for 10 servings 1 whole chicken
• 3 cup cherry tomatoes halved
• 5 ounce baby spinach
• 2 small red onion finely sliced
• 2 teaspoon Italian seasoning
• 6 ounce feta cheese crumbled

Dressing:

• 2/3 cup oil from jarred sun dried tomatoes make up difference with extra virgin olive oil
• 4 tablespoon white wine vinegar
• 2 clove garlic minced
• 2 teaspoon Dijon mustard
• 2 teaspoon granulated sugar
• 2 teaspoon Italian seasoning
• 1 1/2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper