Asparagus, Ricotta Pasta

Super quick and easy. 

1 bunch of asparagus, steamed ans chopped into bite size pieces
1 c ricotta cheese
2 cloves garlic, minced
2 tsp aleppo pepper
1 tbsp olive oil
8 oz pasta cooked according to pasta

In a12 inch skillet combine asparagus, ricotta, garlic, aleppo and olive oil overlow heat. Cook for 5 minutes then add the pasta and a little pasta water if the sauce is too thick. 

Serve in shallow bowls.

Serves 4.


Merguez Lamb Sausage with Harissa

This is from Patricia Wells latest book andlike every other recipe I’ve made of hers just wonderful!

Lamb Ingredients:
1 tbsp fennel seeds
2 tsp coriander seeds
2 tsp cumin seeds
3 cloves garlic, minced
2 tsp salt
1 tsp smoked hot paprika
1 tsp cayenne pepper
1 tsp harissa
1 lb ground lamb

Harissa Yogurt Sauce:
1 c greek yogurt
1 tbsp harissa
1 clove garlic, minced

Combine and set aside.

Herbed Couscous
1 c couscous
1/4 red onion, finely chopped
1 1/2 tbsp butter
1/4 tsp salt
1 tbsp dill, chopped
1/4 c cilantro, chopped
1/4 c flat lead parsley, chopped

Bring 1 c water to a boil, stir in couscous ans butter. Turn off heat and set aside for 10 min. Fluff, stir in remaining ingredients.

To make lamb:

Combine fennel, coriander and cumin in a small pan over medium heat. Cook for 1 minute then remove from heat. Grind in a spice mill. 

In a large bowl combine lamb with all the spice and mix to combine. Form 1/4 c scoops into logs. 

Heat a large pan over medium heat with 1 tbsp oil. Cook sausages 5 minutes per side.

Serve with sauce and couscous.

Serves 4.

Chipotle Lime Cauliflower Tacos

This recipe is adapted from Eating Well. Re spicy Cauliflower is a wonderful and healthy alternative to meat.

1/4 c lime juice
2 tbsp chipolte chili in adobo
1 tbsp honey
2 cloves garlic
1/2 tsp salt
1 head of cauliflowe broken into bite size florets
1 red onion, sliced thin
1 can black beans
Corb tortillas, warmed
Queso fresco
Jalapeno slices

Preheat oven to 450.

Combine life juice, chipotles, garlic and salt in a blender and purée till smooth. 

Toss with Cauliflower and spread on a baking sheet. Top with onions and roast for 20 minutes until starting to brown. 

Serve in taco shells with cheese, cilantro, Avocado, and jalapeños.

Serves 4. 2 tacos each. 8 ww pp.