Watership Down Kitchen

 It's fall, so let's combine two comfort classics into one delicious meal; Mac and cheese and shepherd's pie (which is really cottage pie since I use beef rather than lamb, but I digress). Ingredients: 1 bunch scallions, sliced 1 carrot, chopped 4 ounces elbow macaroni  10 ounces ground beef 2 ounces shredded fontina 2/3 cup milk Salt and pepper garlic, minced olive oil butter flour Method : Bring a medium saucepan of salted water to a boil Transfer pasta to saucepan with boiling salted water and cook, stirring occasionally, until al dente. Meanwhile, heat 1 tablespoon oil in a medium ovenproof skillet over medium- high. Add carrots  and cook until tender. Transfer to a plate. To same skillet, add ground beef, chopped garlic, and sliced scallion whites and light greens. Cook, breaking up beef into smaller pieces, until browned. Add reserved cooking water and carrots; cook, stirring occasionally, until beef is cooked through. Season with salt and pepper. Cover to keep warm.

 I am late to the game with chorizo; I have only eaten it for the past 5 or so years of my life. I keep finding ways to add it to various meals though and am thrilled. Paired with potatoes and in a taco? Yes. Try it and agree with me. Ingredients : 1 Yukon gold potato, diced 1 bunch scallions 1 plum tomato, diced 2 ounces sour cream 6 six inch flour tortillas 1/2 chorizo sausage salt, pepper, vinegar, oil garlic, niched Method : Scrub potato, then cut into 1⁄4-inch pieces. Transfer to a medium heavy skillet  along with a generous pinch of salt, 1 teaspoon vinegar , and enough water to cover by 1 inch. Cover, bring to a boil over high, then uncover and cook until potatoes are easily pierced with a fork, about 5 minutes. Drain potatoes and set aside. Wipe out skillet. In a medium bowl, stir to combine tomatoes, chopped garlic , all but 2 tablespoons of the scallion dark greens, 1 teaspoon each of vinegar and oil, and a generous pinch each of salt and pepper . In a small bowl, slightly th

 I will never grow tired of pizza and all its iteration. This one combines all the Greek-inspired greats! Ingredients: 1/2 ounce ball of mozzarella 1/4 cup sun-dried tomatoes 1/4 cup Kalamata olives 1/2 cup feta cheese 3 ounces spinach 4 Mediterranean pitas Red wine vinegar, olive oil, salt, pepper Method: Preheat broiler. Shred mozzarella on the large holes of a box grater. Coarsely chop sun- dried tomatoes and olives. In a large bowl, whisk together 2 teaspoons vinegar and 1 tablespoon oil; season to taste with salt and pepper. Crumble feta into bowl with dressing. Add spinach along with sun-dried tomatoes and olives, tossing to combine. Set aside. Lightly brush both sides of each pita with oil. Toast pitas directly on top oven rack until browned and crisp. Transfer to a cutting board. Top 2 of the pitas with spinach filling and half of the mozzarella , then cover with remaining pitas. Transfer to a rimmed baking sheet and sprinkle remaining mozzarella over top. Broil on top oven rac

 Nothing like a simple roasted dinner with a fresh salad. I adore salmon and this is another lovely way to prepare it! Ingredients:  2 russet potatoes 1 cucumber 8 ounces grape tomatoes 1 lemon 1 teaspoon fresh oregano 10 ounces salmon filets 1/4 cup feta cheese 4 ounces tzatziki Olive oil, salt, pepper Method: Preheat oven to 425 degrees F. Scrub potatoes and cut into 11⁄2-inch pieces. Lightly oil a rimmed baking sheet. Add potatoes; spread into an even layer and drizzle with oil. Season with salt and pepper. Bake on upper oven rack until browned on the bottom, Meanwhile, cut cucumbers into 1⁄2-inch pieces. Halve grape tomatoes. Grate 1⁄2 teaspoon lemon zest. Cut lemon into 6 wedges. Squeeze 2 wedges into a medium bowl; set aside. Pick oregano leaves from stems and coarsely chop; discard stems. In a small bowl, add oregano, 1 tablespoon oil, 1⁄2 teaspoon salt, and a few cracks of pepper ; stir into a coarse paste. Meanwhile, pat salmon dry; lightly sprinkle with salt and pepper. Rub w