Menu ideas and recipes for tahini, sweet potatoes, split pea soup, quesadillas, broccoli, striped mullet and swordfish
I want this sauce on everything. This maple-lemon-tahini sauce from Bon Appétit is intended for roasted sweet potatoes. The recipe, which we loved, made a lot of sauce so I put the leftovers on roasted broccoli and red onions. So good. I can imagine it on fish and all kinds of things.
Soup from reliable Ina
The other highlight of the week was split pea soup with crispy kielbasa from Ina Garten. I added the meat from the smoked ham hock to the soup too, oink. You can’t go wrong with Ina’s recipes.
Strange but good quesadillas
On the side, quesadillas stuffed with Monterey Jack cheese, broccoli and red onion in a chipotle-peanut sauce. Yes, you read that right. Perhaps an offbeat combo, but they were really good.
Two easy, quick fish dishes
Want a simple fish prep? Here’s what I did with striped mullet last week. Mix equal parts Parmesan cheese and panko bread crumbs. Stir in some fresh or dried herbs (I like parsley, dill or basil), lemon zest, garlic powder and melted butter and/or olive oil. Pat the crumb mixture over the fish fillets and bake until the topping is golden and the fish is done.
Another one (this time, it was swordfish). Place fillets in a baking dish. Top with juice from half a lemon, salt, thyme, garlic powder, Aleppo pepper (or pepper flake of your choice) and little pats of butter. Bake until done. Baking time depends on the thickness of your fillets. I usually go with 15 minutes at 375 but you might need more or less time depending on your fish.
Now, go have fun in your kitchen!
Creative Commons photo by Kenneth Schipper Vera via Unsplash