Yeah, not sure why she calls for a jalapeño, rather than Thai chili, or at the least a serrano, which has a more neutral flavor than a jalapeño.
Oh this has to get on my menu!
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Massive tomato problem here!
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Red and green leaf lettuce salad with canned tuna in olive oil, tomatoes, purple onion, garlic stuffed green olives and anchovies in a lemon/Dijon/anchovy dressing. A shot of hot sauce on the tuna to liven it up.
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Somebody loves anchovies.
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I sure do!!
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Salmon salad with leftover salmon, a splash of lemon juice, a squeeze of brown mustard, a lil Duke’s, a handful of capers, and scallion. Served over half an avocado.
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There you go, leftover salmon is great that way and so, well, healthy!
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If life gives you d-a salmon ya make salmonade 
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The usual.
Romain/roasted pork tenderloin/cocktail tomatoes/cucumber/pickled onion/homemade Asiago cheese bread croutons/Parm Regg. Lemon, Dijon, anchovy dressing.
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Tuna salad for our lunches: drained Genova yellowfin packed in olive oil, celery salt, celery seed, chopped celery leaves, spicy brown mustard, Duke’s, crème fraîche, WWV, lemon juice, Worcestershire, celery, capers.
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