Watership Down Kitchen

  Nothing like fried gnocchi- add some Italian classic like mascarpone cheese and lemon, and add some healthy greens such as spinach, and you have an A+ meal. Ingredients: 1 lemon 3 ounces mascarpone  3/4 ounces Parmesan  18 ounces gnocchi  3 ounces baby spinach garlic, salt, pepper, olive oil. Method : Into a medium bowl, finely grate 1⁄2 teaspoon lemon zest and 1⁄2 teaspoon garlic. Squeeze in 1 teaspoon lemon juice . Whisk in all of the mascarpone, 1⁄3 cup water, and a pinch each of salt and pepper until combined. Finely grate Parmesan. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Gently break apart any gnocchi stuck together, then add to skillet in an even layer. Cook, without stirring, until well browned and crisp on the bottom. Add spinach to skillet with gnocchi; cook, stirring, until just wilted. Reduce heat to low and stir in mascarpone sauce, tossing to coat gnocchi. Add half of the grated Parmesan in large pinches to avoid clumping. If sauce seems

    It's been so cold and gross out; I want something that is good for me, delicious and easy to make. Salmon and sweet potatoes are great foods for health- add a green veggie like broccoli and you are adding the right kinds of macro nutrients to your diet. Prepare it this way, and your picky tastebuds can never tell! Ingredients: 2 sweet potatoes 1/4 cup pecans 1 bunch fresh thyme 1 lemon 1⁄2 pound broccoli 10 ounces salmon filets 1/4 cup cream cheese 1/4 cup panko garlic, salt, pepper, olive oil, butter Method: Preheat oven to 425 degrees F. Peel sweet potatoes; cut into 1-inch pieces. Place in a medium saucepan with 1 peeled garlic clove and enough salted water to cover by 1 inch. Cover; bring to a boil. Uncover and cook until easily pierced with a fork. Reserve 1⁄4 cup cooking water, then drain and return to saucepan off heat. Cover to keep warm. Finely chop pecans. Finely chop 2 teaspoons thyme. Finely grate 1⁄2 teaspoon lemon zest into a shallow bowl. Add pan

I think anything can become a delicious pasta bake- today I tried my hand at a taco-inspired version. Enjoy!   Ingredients: 1 bunch scallions 4 ounces roasted red peppers 1/2 pound penne 8 ounces corn 2 teaspoons taco seasoning 4 ounces shredded cheddar jack blend Salt, pepper, olive oil, butter, flour, milk Method: Bring a large saucepan of salted water to a boil over high heat. Trim ends from scallions, then thinly slice, keeping dark greens separate. Cut roasted peppers crosswise into thin slices, if necessary. Add pasta to saucepan with boiling salted water and cook, stirring occasionally, until al dente. Drain pasta and set aside until step 5. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high heat. Add scallion whites and cook, stirring, until fragrant, 30 seconds. Add corn and cook, stirring, until golden and tender, about 2 minutes. Transfer to a plate and wipe out skillet. Melt 1 tablespoon butter in same skillet over medium. Sprinkle in 1 tab

 Shepherd's pie is a classic that I love, but I wanted to put a vegetarian spin on the dish. Enter lentils and mushrooms. This meal is hearty and hits that comfort food spot, without using red meat. Love! Ingredients :  3 russet potatoes 1⁄2 pound carrots  1 yellow onion 4 ounces button mushrooms 3 ounces French green lentils 1/4 cup shredded fontina  salt, pepper, butter, garlic, flour, balsamic vinegar Method : Scrubs potatoes and cut into 1-inch pieces. Transfer to a large pot with 1 teaspoon salt and enough water to cover by an inch. Cover and bring to a boil over high heat. Once boiling, uncover and cook until easily pierced with a fork. Reserve 1⁄2 cup potato water; drain and return potatoes to pot. Cover to keep warm off heat. Scrub carrots, then halve and thinly slice into half-moons. Finely chop onion. Finely chop 2 teaspoons garlic. Thinly slice mushrooms. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add chopped onions and garlic, sliced ca

 I am trying to add more and different kinds of fish to my diet. Enter Barramundi, a meaty white fish with a crispy skin- sort of the white fish version of salmon. Add a sweet chili glaze and pair it with broccoli and rice, and you're in business! Ingredients : 2 scallions 1 ounce fresh ginger 1⁄2 pound broccoli 2 ounces soy sauce  3 ounces Thai sweet chili sauce 1/2 jasmine rice 10 ounces barramundi 4 fried shallots olive oil, butter, garlic, salt, pepper Method : Preheat broiler. Line a rimmed baking sheet with foil and lightly brush with oil. Thinly slice scallions, keeping dark greens separate. Finely grate 2 teaspoons ginger.  Thinly slice 1 garlic clove. In a small bowl, stir to combine soy sauce and sweet chili sauce. Heat 1 tablespoon butter in a small saucepan over medium heat. Add rice; cook, stirring, until lightly toasted. Add scallion whites and light greens and grated ginger; cook, stirring, until fragrant, 1 minute. Add 1 1⁄4 cups water and 1⁄2 teaspoon salt; bring t

  Fast dinners that are filling and healthy? Black bean tacos. Just make sure to get low-sodium canned beans, or make them yourself. Enjoy! Ingredients: Olive oil, salt, pepper, garlic 15 ounce can black beans 2 teaspoons taco seasoning 1/4 cup sour cream  6 six-inch flour tortillas  guacamole salsa Method : Grate a clove of garlic. In a small bowl, stir to combine all of the sour cream and 1⁄2 of the grated garlic; season to taste with salt and pepper. Heat remaining grated garlic and 1 tablespoon oil in a medium skillet over medium-high heat. Once garlic sizzles, add beans and their liquid, taco seasoning, and 1⁄2 cup salsa. Bring to a simmer; cook until beans are thickened, about 5 minutes. Toast one tortilla at a time over an open flame until lightly charred in spots; wrap in foil or a clean kitchen towel as you go to keep warm. Fill warm tortillas with black bean filling. Serve black bean tacos topped with guacamole, sour cream , and remaining salsa. Enjoy!