Asparagus, Ricotta Pasta

Super quick and easy. 

Ingredients:
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.

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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
Pepper

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.

Ingredients:
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
Cilantro
Jalapeno slices
Avocado

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.