Chipotle Roasted Salmon Tacos

I’ve been craving fresh and simple lately, and these tacos are just that.  They come from Ina Garten’s latest book Cooking for Jeffrey, and I made just a few small changes to streamline the recipe even further.  There’s a wonderfully easy chipotle roasted salmon, a tangy cucumber and cabbage slaw, and avocado for a creamy balance.  Ina calls for mashing the avocado with lime and sriracha, but I preferred slicing avocado and squeezing on some fresh lime and sriracha separately.  One less bowl, and my youngest isn’t quite able to handle sriracha yet anyways.  This is fairly typical weeknight fare for us, and I thought you all might appreciate the simplicity as well.

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Pecorino Roasted Cauliflower with Farro and Crispy Pancetta

Cauliflower has been a long time point of difference between me and Ryan, but I finally won him over with this one.  Golden roasted garlicky cauliflower, nutty farro, and salty pecorino with a scattering of crisp pancetta bits, fried parsley, and toasted pine nuts.  He loved it just as much as I did.  When the pecorino is sprinkled over the cauliflower during the last few minutes of roasting, don’t worry too much about keeping all of the cheese on the cauliflower.  The inevitable portion that lands on the hot pan will begin to brown and crisp, and it’s one of the best parts as it’s swept in with the rest of the dish.

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