Watership Down Kitchen

 This recipe is a killer for busy week night; lots of crunchy, fresh vegetables and tasty enough to satisfy all the picky eaters, while not being so heavy you feel like you need a nap the next day. I like to have it alongside Prosecco or sparkling water- love those bubbles! Ingredients: 2 cloves garlic, minced 1 zucchini, sliced in to thin half-moons 1 romaine heart, sliced 10 ounces ground beef pinch cayenne 1 teaspoon curry powder 1 teaspoon garam masala 2 ounces sour cream 2 Mediterranean pitas  white wine vinegar  olive oil kosher salt & ground pepper Method: In a medium skillet over medium heat, saute the zucchini in a bitt of oil. Salt and pepper to taste. When browned and cooked through, remove from heat and dress with a bit of vinegar. In a medium bowl, mix beef, curry powder, garam masala, half the garlic, 1⁄2 teaspoon salt, and a few grinds of pepper. In a small bowl, stir to combine all of the sour cream, remaining grated garlic, and 1 tablespoon vineg...

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

 Do you want an easy meal during this busy holiday season? Something that tastes like take out and requires about as much prep work? Enter this chicken chimichanga recipe.  Ingredients: 1⁄2 pound boneless, skinless chicken breast strips 2 teaspoons taco seasoning 15 oz can pinto beans Four 8-inch flour tortillas  2 ounces shredded cheddar-jack blend 4 ounces red enchilada sauce Oil, salt and pepper Method: Preheat oven to 425 degrees F.  Oil a rimmed baking sheet. Season chicken all over with taco seasoning, salt, and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add chicken and cook until well browned and just cooked through. Place 4 tortillas (save rest for own use) on a work surface. Spoon about 1⁄4 cup of the beans onto one half of each tortilla; spread into 4x4- inch squares. Top with chicken and cheese. Fold in sides of each tortilla, then tightly roll up into a cylinder, like a burrito. Place seam-side down on prepared baking she...