Watership Down Kitchen

 I firmly believe you can make anything into a taco. Unlike the dinos of Jurassic Park, I am also of the belief that we should ("Your scientists were so preoccupied with whether they could, they didn't stop to think if they should"- Malcolm to Hammond). This taco is bursting with roasted onion, broccoli and cheddar, then topped with ranch.  Hello? Your tastebuds are calling. Ingredients : 1 pound broccoli florets 1 clove garlic, minced 1 medium red onion, sliced into wedges 6 six inch flour tortillas 2 ounces shredded cheddar-jack blend  Ranch dressing Method : Preheat oven to 450 degrees F. On a rimmed baking sheet, toss broccoli, onions, and chopped garlic with a drizzle of oil and season with salt and pepper. Roast on upper oven rack until veggies are tender and browned. Heat a medium skillet over medium-high heat. Add 1 tortilla at at time; cook until warm and lightly golden, about 30 seconds per side. Wrap in a clean kitchen towel or foil as you go to keep warm. Once

 Who doesn't want weeknight spaghetti and meatballs? The twist on this classic is using sausage meat instead of beef- it will add more flavor to the sauce. And Balsamic vinegar in the sauce is my secret weapon... Ingredients: 2 cloves garlic, minced 8 ounce can tomato sauce Pinch oregano Pinch red pepper flakes 1 onion, finely minced 1/4 cup red wine 1/8 balsamic vinegar 1 ounce Parmesan, grated 1/2 pou nd sweet Italian sausage 1 ounce seasoned panko bread crumbs 1 egg salt and pepper olive oil, butter 6 ounces spaghetti Method: Bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to package instructions. In a medium bowl, gently mix sausage, panko, half the minced garlic, half the parm, 1 large egg, 1⁄2 teaspoon salt, and a few grinds of pepper. Shape into 8 meatballs. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add meatballs and cook, turning occasionally, until browned all over, about 5 minutes.  Discard any excess oil