CAVA Meal Prep with Honey Harissa Tuna Balls & Saffron Rice

• 1 cup Basmati Rice
• 1 ½ cups Water
• Good pinch of Saffron (or ¼ tsp. ground saffron)
• 2 tbsp. Unsalted Butter
• 1 tsp. Salt
• 3 cans Wild Planet Foods Wild Albacore Tuna
• 1 large Egg
• 3 tbsp. Fresh Parsley (finely chopped)
• 1 tsp. EACH: Salt (Black Pepper, Garlic Powder, Onion Powder, & Paprika)
• 2 tbsp. Olive Oil
• ¼ cup Honey
• 2-3 tbsp. Harissa
• 1 English Cucumber (chopped)
• ½ pint Cherry Tomatoes (chopped)
• 2 tbsp. Fresh Dill (chopped)
• 1 tbsp. Olive Oil
• 1 tbsp. Apple Cider Vinegar
• Salt & Black Pepper
• 1 can Chickpeas (drained)
• 1 cup Roasted Red Peppers (drained)
• 2 tbsp. Tahini
• 1 tbsp. Olive Oil
• Optional 2 Garlic Cloves
• Juice of 1 Lemon
• Salt (to taste)
• Juice of 1 Lemon
• ¼ cup Tahini
• ¼ cup Olive Oil
• ¼ cup Red Wine Vinegar (or apple cider vinegar)
• 1/3 cup Water
• 2 tbsp. Fresh Dill (finely chopped)
• 1 large Red Onions (thinly sliced)
• 1 cup White Vinegar (or apple cider vinegar)
• 1 cup Water
• 2 tbsp. Granulated Cane Sugar
• 1 tbsp. Salt
• 6-8 oz. Crumbled Feta
• 1-2 Jalapenos (finely chopped)
• Fresh Cilantro (chopped)
• Avocado
• Arugula & Kale Mix

1. 1

   In a glass with 3 tablespoons boiling hot water, stir in the saffron. Let sit as you prep the rice.

2. 2

   Add the rice to a pot and rinse thoroughly under running water until water runs clear. Drain of any excess water.

3. 3

   In the same pot, add the butter to sauté the rice 2-3 minutes over medium high heat.

4. 4

   Stir in the salt and 1 ½ cups water. Bring to a boil, then cover with the lid to simmer on LOW for 15-20 minutes.

5. 5

   Fluff the rice with a fork then stir in the saffron mixture. Let cool completely before storing.

6. 6

   Carefully open and drain the canned tuna. Add to a bowl with the egg, parsley, and seasoning. Mash together with a fork until very well combined.

7. 7

   Press into 10-12 balls.

8. 8

   Add the olive oil to a skillet over medium high heat. Once hot, sear the tuna balls on each side for about 1 minute, until browned.

9. 9

   Remove from the skillet to a plate, then reduce heat to medium to add the honey and harissa. Stir for 1-2 minutes, until the mixture becomes a thick glaze. Spoon over the tuna balls, then let completely cool before storing away in an airtight container.

10. 10

    Combine all ingredients until well combined. Store in an airtight container.

For the Quick Roasted Red Pepper Hummus

1. 11

   Combine all ingredients in a food processor. Blend until smooth. Season with salt to taste.

2. 12

   Combine all ingredients in an airtight container. Shake or mix to combine. Season with salt and black pepper to taste.

3. 13

   Combine all ingredients in 16 oz jar. Store away in the fridge. It takes about 2 hours to overnight to pickle the onions.

4. 14

   In an airtight container, alternate layering the crumbled feta and finely chopped jalapenos. Seal with the lid and store in the fridge.