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Fish Tacos with Salsa Verde and Radish Salad
Fish Tacos with Salsa Verde and Radish Salad
Everyday Food, 2008. This crunchy radish salad is fresh and zingy and a great addition to any type of fish.
INGREDIENTS
• 1 bunch fresh cilantro (roots and thick stems removed)
• 4 tablespoons fresh lime juice (from 2 limes)
• 3 tablespoons olive oil
• Coarse salt and ground pepper
• 1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
• 3 ramps or scallions, thinly sliced
• 1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
• 1 1/2 pounds skinless tilapia fillets (about 4)
• 1/2 teaspoon ground coriander
• 12 corn tortillas (6 inches each)
DIRECTOINS
Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.
In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.
Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.
Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.
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Broccoli Rabe, Turkey Sausage and Parmesan Cheese
Broccoli Rabe, Turkey Sausage and Parmesan Cheese Pasta
We make this recipe often, simply because it’s tasty, easy and quick! Broccoli Rabe, or Rapini, can simply be sauteed with chopped garlic, olive oil and red pepper flakes, or you can add it to pasta dishes or use it on sandwiches. In Philadelphia, if you ever get a chance to go to Tony Luke’s for sandwiches, their signature is the chicken cutlet broccoli rabe…and it’s delicious!
INGREDIENTS
• 1 bunch Broccoli Rabe
• 1 box Orecchiette pasta
• 1 pound sweet Italian sausage
• 2 cloves of garlic, chopped
• Olive oil
• Butter
• ½ cup Parmesan Cheese, grated
• ½ cup Bread crumbs
DIRECTIONS
Trim off the tough ends of the Broccoli Rabe. Cut into 2” pieces and blanch in salted boiling water for a minute or two. Remove from the water, allow to cool and then squeeze out excess water. If you want, you can just scoop the Rabe out of the water you can use this water to cook the pasta. Remove sausage from casing and brown in large skillet. Add garlic and olive oil (if necessary) and sauté. Then add the blanched Broccoli Rabe. Meanwhile cook pasta. When pasta is al dente — strain it into a colander (reserving about ½ cup of the cooking liquid). Add pasta and cooking water to skillet and stir to combine. Stir in about 1 tbs of butter and ½ cup cheese. Garish with bread crumbs.
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Roasted Broccoli
Roasted Broccoli
This is an easy recipe that can be applied to many different vegetables. It takes minimal prep time and really makes a big difference in the way your broccoli will taste!
INGREDIENTS
• Fresh Broccoli
• Kosher Salt
• Freshly Ground Pepper
• Olive Oil
DIRECTIONS
Preheat oven to 425 degrees. Wash and cut broccoli into florets (tops only). Lay out onto cookie sheet or roasting pan. Drizzle with olive oil. Sprinkle with kosher salt and freshly ground black pepper. Toss to coat.
Bake for 30-45 minutes or until the edges get brown and crispy.
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