Watership Down Kitchen

 Looking to switch up your chicken piccata and pasta? Swap the protein and the carbs but keep the method and the seasonings, baby! Ingredients: 2 potatoes 1 tablespoon Italian seasoning 1 lemon bunch parsley 8 ounces salmon filets 1 tablespoon capers 2 minced garlic cloves oil, salt, pepper, butter Method : Preheat oven to 450 degrees F. Scrub potatoes; cut into 1-inch pieces. On a rimmed baking sheet, toss potatoes with 1 tablespoon oil and 1 tablespoon Italian seasoning; season with salt and pepper. Roast on lower oven rack until deeply browned and tender, stirring halfway through. Meanwhile, finely chop 2 garlic cloves . Finely grate half of the lemon zest and squeeze 1 tablespoon juice, keeping separate. Pick parsley leaves from stems and finely chop; discard stems. Pat salmon dry. Season all over with salt and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Reduce heat to medium; add salmon, skin-side down. Firmly press each filet with back of a s

 Healthy, warm, comforting stews- who can say no to them when the temperatures are in the single digits? Ingredients : olive oil, salt, pepper, sugar 14.5 ounce can whole peeled tomatoes 1 eggplant 1 zucchini 2 Mediterranean pitas  2 teaspoons dried oregano 1/4 cup feta Methods : Roughly chop tomatoes directly in can using kitchen scissors. Trim ends from eggplant and cut into 3/4 inch pieces. Cut zucchini into 1⁄2-inch pieces. Finely chop  garlic. Heat 2 tablespoons oil in a medium skillet over medium-high heat. Add pita, one at a time; fry until golden-brown. Transfer to a plate and sprinkle with a pinch each of salt and oregano. Cover with a clean kitchen towel or foil to keep warm. Heat 3 tablespoons oil in same skillet over medium-high. Add zucchini and eggplant; cook, stirring occasionally, until golden- brown. To skillet with veggies, add chopped garlic and  oregano. Cook, stirring, until fragrant, about 30 seconds. Add tomatoes, 1⁄4 cup water , and a pinch of sugar. Bring to a

  Let's just say, this dish has me at sweet potatoes. Glaze them with miso?! Yes.  Ingredients: 1 sweet potato 4 ounces snow peas 6 ounces white quinoa 1 tablespoon miso paste 1 tablespoon gochujang  1 bag radishes sugar, salt, pepper, vinegar, oil Method : Preheat oven to 425 degrees F. Scrub sweet potato, then cut into 1⁄2-inch thick rounds. Toss on a rimmed baking sheet with 1 tablespoon oil and season with salt and pepper. Roast until tender, about 20 minutes. Remove from oven and switch oven to broil. Meanwhile, bring 4 cups salted water to a boil in a medium pot. Trim stem ends from snow peas, then halve crosswise. Add to boiling water and cook until bright green and crisp tender. Drain, rinse with cold water, and drain well again. Set aside. In same saucepan, combine quinoa, 1 cup water, and 1 teaspoon salt . Bring to a boil. Cover, reduce heat to medium-low, and cook until tender and water is absorbed. Keep covered off heat until ready to serve. In a medium bowl, whisk miso

The Peking duck inspired tacos are a must for a Friday night when take out is calling your name. I love the crunch of the apples and cucumbers paired with the melt in your mouth Peking pork! Ingredients: 1 apple 1 cucumber 2 scallions 1/4 cup hoisin sauce 1 tablespoon soy sauce  •6 (6-inch) flour tortillas 1/2 pound cooked pulled pork  Method: Quarter apple; discard core. Cut 1⁄4-inch thick slices, then cut slices into matchsticks. Cut  the cucumber on an angle into 1⁄4- inch thick slices, then cut slices into matchsticks. Trim scallions; thinly slice on an angle. In a small bowl, whisk together hoisin, soy sauce, 2 teaspoons sugar, 1⁄4 teaspoon flour, and 1 tablespoon water . Heat a medium nonstick skillet over medium-high. Add 1 tortilla at a time and cook until warm and browned in spots, about 30 seconds per side. Wrap in foil  to keep warm; repeat with remaining tortillas. Return same skillet to medium-high heat with 1 tablespoon oil. Add pork; spread in an even layer. Cook, withou

 Nothing like pasta after a long day. Instead of the typical marinara, change it up with stroganoff! Ingredients : 1 yellow onion 4 ounces mushrooms fresh dill 9 ounces cheese ravioli  1 tablespoon Dijon mustard  1⁄4 oz mushroom seasoning 1/8 cup sour cream  Butter, salt, pepper, balsamic vinegar Method: Bring a large saucepan of salted water to a boil. Halve and thinly slice onion. Trim stem ends from mushrooms, then quarter. Pick dill fronds from stems; discard stems. Reserve half for garnish and finely chop remaining. In a medium skillet, melt 2 tablespoons butter over medium-high heat. Add mushrooms and onions; season with salt and pepper. Cook, stirring often, until veggies begin to release liquid. Lower heat to medium and cook until mushrooms are golden brown and onions are completely softened. Add ravioli to saucepan with boiling salted water. Reduce heat and gently simmer, stirring occasionally, until al dente. Reserve 1 cup cooking water; drain pasta. To skillet with veggies,