The free-wheeling cousin of sushi, a good poke bowl can be a make-your-own adventure meal with whatever you have on-hand. The fish can be sauced or un-sauced, depending on your preference. Here are some ideas:

To season your fish, mix together the following to taste:
Soy sauce
Sesame oil
Rice vinegar
Ginger
Garlic
Green onion
Sriracha

To make your poke bowl, compose many or few of the following together in a bowl:
Sushi rice flavored with rice vinegar and sugar and/or mirin
Tuna or salmon, seasoned (or not) as above

Based on a kitchn recipe, this was one of the best matzah brie batches I've ever made.

Serves 2

4 eggs, divided
splash milk or cream
1 dash salt
1 dash sugar, optional
2 sheets matzo
2 tablespoons unsalted butter

Crack all but one of the eggs into a large bowl; add the milk, salt, and sugar, if using; and whisk very well to combine.
Break the matzah into 1/2-inch pieces or smaller and add to the egg mixture.
Let stand for at least 10 minutes, or until matzah is soft and pliable.

½ lb mushrooms
1 leek
2 cloves garlic
kale or spinach
1 medium white potato
grated cheese
5-6 eggs, well beaten

Pre-heat oven to 375°

Slice the white part of the leek, combine with diced garlic.

In a large, oven-safe sautee pan or cast iron, sautee in olive oil until soft and lightly browned. Add in muchrooms and more olive oil as needed, continue until mushrooms are cooked, soft, and reduced in size. Add in balsamic vinegar kale an continue sauteeing until fully wilted and reduced. Remove from pan and set aside.

For 4 eggs:

4 English muffins
8 slices smoked salmon or ham
4 very fresh eggs, drained of louse whites and poached for 3 minutes

For Hollandaise:

1 egg yolk
1 teaspoon water
1 teaspoon lemon juice from 1 lemon
Pinch Kosher salt
½ stick unsalted butter

Prep english muffins and sliced meat. Set up mise-en-place

Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender.

Melt butter in a small saucepan that is easy to pour from over high heat, swirling constantly, until foaming subsides.

This is a modified recipe of "Mussels à la Buzara", trying to replicate a dish from http://www.dubravka1836.hr/

2 lbs mussels, scrubbed and de-bearded; dispose of any mussels with shells that stay open.
2 medium tomatoes, diced
¼ cup breadcrumbs
4 garlic cloves, minced or sliced
1 medium onion, finely chopped
1 cup dry white wine
½ cup parsley, chopped
olive oil
Salt and pepper to taste

For Crust (enough for two crusts - note, Jon finds this recipe difficult to work with, especially when doubled, and would consider using a different crust recipe next time)
2½ cups all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 tablespoons apple cider vinegar

For Quiche:
5 large eggs
3 heads of garlic, cloves peeled
Kosher salt
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
dash nutmeg
Freshly ground black pepper

2 large eggs
1 large egg yolk (CI uses 3 whole eggs)
1 cup buttermilk (or milk)
¾ cup rye (or AP, or white wheat) flour
¼ teaspoon kosher salt
2 tablespoons plus 4 tsp. sugar
¼ cup unsalted butter, melted, plus 8 tsp., room temperature
Lemon wedges (for serving)

Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 Tbsp. sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.

Audrey was really excited about this recipe. Unfortunately, it sucked.

1 cup shelled fresh peas (from about 1 pound pods)
1 teaspoon kosher salt plus more
3 large eggs
1 cup low-fat cottage cheese
1/4 cup all-purpose flour
2 tablespoons vegetable oil plus more for skillet
4 scallions, thinly sliced, plus more for serving
1/4 cup (1/2 stick) salted butter, melted

Optional: If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes, Drain

This recipe is a modified version of one from the Mitsitam Cafe Cookbook, using a salt-cooking/curing method from the Pacific North-west:

1/2 lb of raw salmon is one serving of cured salmon for lox/sandwich/in a salad.

For under 1lb salmon: 1.5 cups each of plain, fine-grain kosher salt and sugar
For a 1 lb salmon: 2.5 cups each salt/sugar
For a 2 lb salmon: 3 cups each salt/sugar

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A great side dish that could, with the addition of a protein, take center stage. Goes great as a side to Japanese grilling.

1/2 packet (~4.5 oz) soba noodles
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons Asian sesame oil
1 tablespoon wasabi paste

1/4 cup minced green onions

In a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve, keeping the rest in the bowl.

A recipe of my own creation, but inspired by this one.

I don't have measurements, but sort of just made this using the following ingredients until it tasted right and balanced.

Cooked chicken, chopped or torn into smallish pieces (I always start with a rotisserie chicken from Eastern Market, but any chicken will do)
Apple, diced into small pieces
Red onion, diced into small pieces
Raisins (I'm partial to golden raisins, but it doesn't matter; dried cranberries could be used here too)
Cilantro, finely chopped

This recipe is meant to replicate an amazing quiche I had at La Galette, in downtown Dakar, served as a 6" quiche with a green salad on the side.

1 pastry shell (use the pastry crust from the tomato tart recipe.

4oz st nectaire (soft, ripened cheese) without the rind
3oz chevre
1oz blue d'Auvergne or Roquefort (optional)
2oz of grated emmental cheese
2 eggs
2 egg yolks

Adapted from a recipe we found online, this flatbread or pizza is easy to make and tasty. Cut it into small squares to serve at a party.

The vintage Joy of Cooking book I have had always held the answers to almost any question in the kitchen - the last stop before a call to Mom, basically. I've always found its biscuit recipe lacking, though. So when I stumbled across this one when trying to make a biscuit-topped cobbler, I wanted to keep it for posterity:

Biscuit Dough

1 tablespoon shortening
1 cup flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk

Mix dry ingredients; cut shortening in with pastry blender or knives. Add milk gradually to make a soft dough. If too soft, add a little more flour.