• 28 ounce cherry tomatoes
• 7 1/2 cup arugula
• 6 1/2 tablespoon extra virgin olive oil
• 12 ounce Tesco reduced fat mozzarella
• 40 ounce boneless skinless chicken breast
• 19 ounce dry pasta
• 5 tablespoon balsamic vinegar

For the pork:

• 3 pound pork shoulder or boneless pork ribs
• 6 clove garlic halved
• 1 cup orange juice
• 2 teaspoon Kosher salt

For the tacos:

• 20 corn tortilla or flour tortilla, for Little black dress project CASSAVA tortilas
• 3 radish thinly sliced
• 2 avocado sliced
• 1 bunch fresh cilantro roughly chopped
• 4 lime cut into wedges

For the pico de gallo:

• 4 tomato vine-ripened medium, chopped
• 1 bunch fresh cilantro finely chopped
• ½ white onion small, chopped
• 1 jalapeno pepper seeded and finely chopped
• 3 tablespoon lime juice for 10 servings use 1 large lime
• 1 teaspoon extra virgin olive oil
• ½ teaspoon Kosher salt

• 6 ounce spinach chopped
• 2 carrot large, grated
• 1/2 cup sliced almonds
• 1 red onion diced
• 3 clove garlic minced
• 16 ounce firm tofu cubed
• 3 teaspoon sesame seeds
• 3 tablespoon tamari sauce or low-sodium soy sauce
• 3 tablespoon sesame oil
• pinch sea salt
• pinch freshly ground black pepper