Shrimp Tacos

  
The recipe is for kiwi salsa and slaw come from Jamie Oliver. I had some shrimp so I decided to use that instead.

Ingredients:
2 ripe kiwifruit
4 scallions
1 fresh jalapeño or green chile
1 bunch of fresh cilantro (
2 limes
Tabasco chipotle sauce
10 oz shredded cabbahe
1 tbsp red wine vinegar
½ an orange
1 pepper
16 oz shrimp, peeled abs cleaned
8 corb tortilla shells
Cotija cheese
Olive oil

Peel the kiwifruit, cut in half, and put into a large, dry non-stick frying pan on a medium heat with scallions and the seeded chile. Lightly scald it all, turning every now and again, then place in a blender with half the cilantro, the juice of 1 lime, and a few shakes of chipotle Tabasco. Puree until smooth.

In a large bowl toss the cabbage with the remaining cilantro leaves and the vinegar and orange juice, and red pepper.

In a large skillet heat 1 tbsp of oil over medium heat, add shrimp and a handful of chopped green onions, squueze of lime and a couple shakes of hot sauce.

Heat tortillas in a dry skillet.

Divide amoung tortilla shells, top with slaw, salsa and cheese.

Serves 4.

Pasta with Asparagus 

  
This dish is Perfect for meatless Monday and comes together in the time it takes to cook pasta.

Ingredients:
8 oz pasta
8 oz creme fraiche
1 tbsp olive oil
2 cloves garlic or 1 bunch green garlic, sliced thin 
1 bunch of asparagus
1/4 c grated parmigianno
Aleppo pepper
Sage pesto

Bring a pot of salted water to a boil. Add asparagus and cook for 3 – 4 minutes. Chop and set aside. Cook pasta according to package.

In a 12 inch skillet heat olive oil over medium heat, add garlic and cook for 4 minutes, stir in creme fraiche. Add pasta, asparagus and cheese and stir tocombine.

Serve with Aleppo pepper and a tbsp of date pesto.

Serves 4.