Italian Vegetable Stew

Bon Appetit, March 2013. Also at epicurious:

http://www.epicurious.com/recipes/food/views/Italian-Vegetable-Stew-51149120

This was a very tasty, simple, clean stew. We followed the recipe exactly and will definitely make it again. Mmmmm greens and cannellini beans.

Little Masa Boats with Drunken Pintos

Ah valentine's day.  That day when we make masa-containing things and drink margaritas.  It's a fairly awesome tradition.  And, just for the fun of it, we went back to the recipe that started it all.  And we just happened to have drunken pinto beans frozen.  Yummers.

Rick Bayless, pg 190.  Officially tlacoyos with black beans.  Drunken pintos are on pg. 239.

Kale Tortellini Cannellini and Sausage Soup

http://www.epicurious.com/recipes/food/views/Cheese-Tortellini-Soup-with-Cannellini-Kielbasa-and-Kale-106143

We make it pretty much how the recipe says, except for adding more kale (of course).  Yum.

Spicy Pork Ragu

Bon Appetit, Feb 2013.  Also at epicurious:

http://www.epicurious.com/recipes/food/views/Rigatoni-with-Spicy-Calabrese-Style-Pork-Ragu-51143440

This is rather delicious.  Next time we make it we'll drain the grease from the pork before sautéing it, as that will make it less heavy.

Fish Tacos

Saveur, http://www.saveur.com/article/Recipes/Fish-Tacos-Chipotle-Sauce.  Also duplicated below for your remembering pleasure.

These were delicious.  We used 1.5 pounds of fish (with the same amount of rub), and that was enough for 5 or 6 servings.  The sauce was a bit thick and could have been thinned out some.  But it was scrumptious.

So, without further ado, here it is.  Of course we made tortillas to go with it.  We used the grill pan and it got super smoky in the house, but not that much fish got stuck to the pan.

FOR THE CHIPOTLE SAUCE:
½ cup mayonnaise
⅓ cup plain Greek yogurt
½ tsp. dried oregano
¼ tsp. ground cumin
¼ tsp. dried dill
1 canned chipotle chile in adobo sauce plus 1 tsp. sauce
Kosher salt, to taste

FOR THE FISH:
1 tsp. garlic powder
1 tsp. paprika
½ tsp. cayenne
½ tsp. ground cumin
½ tsp. dried oregano
2 ½ lb. boneless, skinless tilapia fillets, sliced in half lengthwise
Kosher salt, to taste
Canola oil, for grilling

TO SERVE:
8" corn or flour tortillas, warmed
¼ small head green cabbage, very thinly shredded
1 small white onion, minced
1 medium tomato, cored and finely chopped
2 limes, cut into wedges

INSTRUCTIONS
1. Make the sauce: place all ingredients in a blender or food processor and puree until smooth. Refrigerate until ready to use.

2. Build a medium-hot fire in a charcoal grill or heat gas grill to high (alternatively, heat a cast iron grill pan over medium-high heat). In a small bowl, mix garlic powder, paprika, cayenne, cumin and oregano; set spices aside. Pat the fish dry, season with salt and sprinkle with spices; refrigerate for 15 minutes. Brush the grill with oil and working in batches if necessary, grill fish, flipping once until cooked through, about 5 minutes.

3. Serve grilled fish on warm tortillas with cabbage, onion, tomato and a drizzle of chipotle sauce as desired with a squeeze of lime.

Green Lentils and Spinach with Hard-Boiled Eggs

Deborah Madison, pg 302. Really quick and tasty. Made it with spinach this time. Yum.

Tandoori Salmon with Kale

Glorious one pot, pg 56.  Made it with quinoa this time, which was rather delicious paired with the squash.  Doubled the recipe across the board.

Baked it for right around 40 minutes again.  Some of the squash was a bit hard, but otherwise was cooked well.