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Salmon, Kale Caesar Wraps
Salmon and Kale Caesar Wraps
Place the kale, Parmesan, and Caesar dressing in a large bowl and toss until the leaves are evenly coated with the dressing. Add the salmon, use a fork to break it into flakes, and toss to combine.
Place 1 tortilla on a clean work surface. Spread a quarter of the filling horizontally, slightly below the center of the tortilla. Roll the wrap tightly by folding the sides over the filling, then rolling from the bottom up. Repeat with the remaining 3 tortillas. Serve immediately.
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Grilled Sicilian Eggplant Parmesan
Grilled Sicilian Eggplant Parmesan
First, lay out your Eggplant slices on a baking sheet lined with parchment paper. Do not layer the slices on top of one another. Generously sprinkle the kosher salt on top of each slice, and let the slices sit for as little as two hours, as long as overnight. This is the most important part of making Eggplant Parmesan. The salt draws out any excess moisture in the Eggplant, which keeps your dish from tasting soggy and bitter.
Once your Eggplant is ready, wipe off the excess salt and brush with olive oil. Cook each side for 2-4 minutes or until lightly browned. I like to grill my Eggplant slices either outside or on a grill pan, but you can pan-fry the slices as well. This stage adds flavor and a nice crust to the Eggplant, but is not meant to fully cook the slices.
Next, layer your porcelain or glass baking dish with enough sauce to create a bed for the Eggplant. Then, sprinkle some garlic and basil. Place a thin layer of Mozzarella and spoon some Ricotta on top of the sauce. It’s time to layer your Eggplant next. After your Eggplant is down, apply another layer of sauce, garlic, basil, Mozzarella and Ricotta. Repeat until you’ve used everything, or your dish is full. Once you’ve reached the top, sprinkle the Parmesan on last, to create a bubbly, cheesy crust.
Bake at 400 degrees for 40 minutes, or until the cheese is melted and the sauce is bubbling. Let cool for another ten minutes, and enjoy!
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Fish Tacos with Pickled Red Onions
Fish Tacos with Pickled Red Onions
Heat the oven to 350° F. Season the fish with salt, then the cumin and chile. Lay the fish in a baking dish, and sprinkle with the olive oil.
Meanwhile, set out the pickled onions. Slice the avocado and put it in a bowl (I like to squeeze a little lime juice over it so it doesn’t brown). Wash and dry the cilantro and pile it on your counter. Do the same with the lime wedges.
When the oven is hot, bake the fish until just cooked through, about 10 minutes. While the fish roasts, place a large skillet over medium high heat. Add as many tortillas as you can – probably just 2 – and toast for a minute or two on each side, just enough to warm through and leave a light toasting mark; be careful not to let them dry out. Keep the warm tortillas piled under a clean tea towel.
When the fish is ready, serve it with the warm tortillas and all the toppings.
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