Butternut Squash Tacos

Butternut Squash Tacos

Butternut Squash Tacos
🌮 🌮 🌮
Colby Jack, Romaine, Cilantro
Black Beans, Pepitas
Lime Crema

Butternut squash brings a taste of fall to these tacos, even while the weather in Las Vegas is still lovely enough for lunch by the pool. Roasted with cumin and Mexican chile powder, the squash fills corn tortillas that are lightly crisped and layered with melted Colby Jack.

A generous topping of shredded romaine, black beans, sliced scallions, raw pepitas, and whole cilantro leaves makes each taco more than just squash and cheese.

The romaine lettuce adds a cool crunch, the beans give the mixture substance, and the pepitas contribute a mild nutty flavor and another nod to fall. A splash of olive oil and fresh lime juice ties the salad mix together, balancing the sweetness of the squash.

A drizzle of lime crema finishes the tacos, with red and green salsas served alongside—a seasonal lunch to enjoy poolside at home in Las Vegas.

Butternut Squash Tacos Recipe

Continue reading “Butternut Squash Tacos”

Hungarian Fish Soup with Rockfish (Halászlé-Inspired)

Hungarian Fish Soup with Rockfish (Halászlé-Inspired)

Hungarian Fish Soup with Rockfish
🇭🇺 🐟 🇭🇺

A while back, I shared Hungarian Chicken Soup with Farina Dumplings, called Grízgaluska. Now, another Hungarian-inspired soup joins the repertoire: a simple fish soup with a generous dose of paprika.

Halászlé, or Hungarian fisherman’s soup, has its roots along the Danube and Tisza rivers, where fishermen prepared it with freshwater fish such as carp and catfish. Onion, fish, and paprika form the foundation, with regional variations shaping the broth and preparation. This version takes a shortcut with prepared fish stock and uses yelloweye rockfish in place of the traditional river fish.

The paprika has a personal connection: my brother brought it back as a gift from a visit to Hungary. (Thanks, Don!) Packed in a little cloth bag decorated with red peppers, it is labeled csípős, the Hungarian word for hot. Here, equal amounts of sweet and hot Hungarian paprika give the broth its deep red color, full pepper flavor, and a welcome touch of heat. Paprika fans will find plenty to love.

Yelloweye rockfish has mild, firm white flesh that becomes tender and flaky when cooked. Gently simmered in the paprika broth, the cubes make a lovely centerpiece for this small batch of soup.

Partially blending the softened onion gives the broth body without cream or flour. The fish cooks in just a few minutes, and a splash of white wine vinegar balances the soup.

Rather than serving bread on the side, I top the soup with homemade Old Bay croutons. The classic seafood seasoning makes them a natural match for the fish, while the toasted bread adds crunch. With prepared stock on hand, the whole dish comes together in about 35 minutes.

Hungarian Fish Soup with Rockfish (Halászlé-Inspired)

Hungarian Fish Soup Recipe

Continue reading “Hungarian Fish Soup with Rockfish (Halászlé-Inspired)”

Soba Noodle Salad with Carrot–Apple Miso Dressing

Soba Noodle Salad with Carrot–Apple Miso Dressing

Soba Noodle Salad
🍜 🥕 🍏 🥢
Carrot–Apple Miso Dressing

A colorful vegan soba noodle salad makes a refreshing lunch, but the punchy carrot–apple miso dressing is the star. Fresh ginger, garlic, and rice vinegar balance the sweetness of carrot and apple, while miso adds savory depth.

Chilled soba noodles tossed with toasted sesame oil are surrounded by crisp cucumber, carrot ribbons, grape tomatoes, edamame, and firm tofu. Pour the dressing over the bowl, add sliced scallions and black sesame seeds, and toss it all together for a satisfying lunch with plenty of flavor and texture.

Soba Noodle Salad with Carrot–Apple Miso Dressing

🥕 🍎 Recipe 🍎 🥕

Continue reading “Soba Noodle Salad with Carrot–Apple Miso Dressing”

Lemon-Garlic Shrimp with Toasted Orzo, Capers & Feta

Lemon-Garlic Shrimp with Toasted Orzo, Capers & Feta

One-Pan Lemon-Garlic Shrimp
🍤 🍋 🧄 🍤
Toasted Orzo, Capers & Feta

The secret to this delicious lemon-garlic shrimp and orzo is deeply toasting the orzo in olive oil before adding the garlic, seasonings, and chicken broth. This simple step gives the pasta a beautiful golden-brown color and a wonderful nutty flavor. Everything comes together in one pan in about 30 minutes, and there’s no need to defrost the shrimp ahead of time.

As the orzo simmers in the seasoned broth, frozen shrimp are added directly to the skillet to cook gently alongside the pasta. Briny capers and fresh lemon juice complement the shrimp, while a finishing sprinkle of crumbled feta and Italian parsley brings everything together.

It’s a quick, satisfying Mediterranean-inspired dinner with very little preparation, just one pan, and plenty of flavor.

Shrimp with Toasted Orzo Recipe

Continue reading “Lemon-Garlic Shrimp with Toasted Orzo, Capers & Feta”

Rigatoni with Chorizo, Zucchini & Ricotta

Rigatoni with Chorizo, Zucchini & Ricotta

Rigatoni with Mexican Chorizo
🍁 🌿 🍁
Shaved Zucchini & Carrots & Chives
Ricotta & Pistachios

Rusty-red chorizo, green zucchini, and orange carrot give this rigatoni beautiful fall color. The Mexican chorizo brings a little heat, while the vegetables make the dish especially satisfying. Barilla Protein+ rigatoni adds an extra boost of protein to this hearty autumn pasta.

Finished with a scoop of creamy ricotta and a scattering of roasted pistachios, each bowl offers a pleasing mix of textures. The ricotta softens the spice of the chorizo, and the pistachios add a nutty crunch.

Rigatoni with Chorizo, Zucchini & Ricotta🍁 Autumn Pasta Recipe 🍁

Continue reading “Rigatoni with Chorizo, Zucchini & Ricotta”