looking for a last minute cinco de mayo recipe?? these are incredibly worthy: slow-cooked pork in a citrusy marinade, piled into warm corn tortillas and topped with all the fixin’s: avocado sauce (or guac), pico de gallo, easy pickled onions & a crumbling of queso fresco. thankfully it makes a lot cos i wanna eat these forever!
artichoke heart-stuffed shells with béchamel sauce
hello flavour! gotta admit, i have a hard time not eating all the filling before i get those shells stuffed. caramelised onions and artichokes, two kinds of cheese and not much else make up that filling. and then each shell is basically encased in a lemony béchamel sauce. so good!!
slow roasted salmon & potato salad with horseradish yogurt
there is so much flavour going on with this dish, it’s crazy! and yet it’s ready in under an hour, so… win win! the salmon gets seasoned with caraway seeds before it’s slow roasted and both the salmon & potato salad get sprinkled with fresh tarragon. i wasn’t sure those flavours were going to work but they do! spectacularly! the first time i made it, i couldn’t find fresh tarragon so had to settle for dried and it’s still good but not amazing, so do try to search it out. i actually started growing my own tarragon last summer cos it can be tricky to find.
sweet potato & black bean burgers
love these vegan burgers! esp when you can’t always count on the weather for bbq’ing, but still fancy a burger. i prefer to mix these up earlier in the day, or even the night before, and then shape them just before i’m ready to cook them. and the recipe makes 12 — sure you can scale down, but these are perfect for popping in the freezer and then grabbing for a last minute supper down the road, after a long day at the beach, for example (yes i’m ready for summer!!)
chicken gyro salad
speaking of which, how summery is this?? again, you can bbq the chicken (on your deck, sipping a summery cocktail perhaps?) or cook it in your oven should the weather choose yet again not to cooperate. yummy grilled marinated chicken gets served on top of a make-your-own salad, accompanied by grilled pitas and homemade tzatziki (seriously way better than any store-bought).