Watership Down Kitchen

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