Salmon Taco Poke Bowl

Really good! This is another poke bowl style meal Greg found in Parade Magazine: https://parade.com/734750/parade/fish-taco-bowl/

Vinaigrette:
3 Tbsp lime juice
2 Tbsp chopped cilantro
4 tsp minced jalapeno
2 tsp white wine vinegar
1 tsp kosher salt
½ tsp ground cumin
1 clove garlic
¾ cup grapeseed or olive oil

Remaining ingredients:
4 (4-oz) salmon filets
Salt and black pepper, to taste
Pinch cayenne
6 cups baby arugula
cooked quinoa, warm (simmer 1 c dry in 2 cups water)
1 cup thinly sliced red cabbage
1 cup crumbled tortilla chips, plus extra whole chips for garnish, if desired
¼ cup cilantro leaves, plus extra for garnish
Hot sauce, for garnish (optional)
Lime wedges, for serving

To prepare vinaigrette, combine first 7 ingredients in a blender or food processor. Blend on high 1 minute. Turn off motor; scrape down sides. Blend on low 1 minute, slowly drizzling in oil until well combined. (Makes 1½ cups.)

Adjust oven rack to top third of oven. Preheat oven to 425°F.

Arrange fish skin side down on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake 7-8 minutes or until desired degree of doneness.

In a large bowl, combine arugula, quinoa, cabbage, crumbled tortilla chips and cilantro leaves. Add 1 cup vinaigrette; toss to coat. Divide among 4 bowls. Top each serving with 1 fish filet. Drizzle with hot sauce, if desired. Garnish with whole tortilla chips, if desired, cilantro and lime wedges.

via Parade Magazine (Mark Boughton Photography/Styling by Teresa Blackburn)

Fettuccine with Gorgonzola Sauce

This recipe is based on one I found at Food & Wine Magazine: www.foodandwine.com/recipes/fettuccine-with-gorgonzola-and-broccoli – it’s delish.

3/4 cup broth or homemade stock
1/2 cup dry white wine
1/2 pound Gorgonzola or other blue cheese, crumbled
1 cup cream
3 T olive oil
1 teaspoon salt
1/4 t fresh-ground black pepper
1 pound fettuccine
1 1/4 pounds broccoli (about 2 stalks), thick stems removed, tops cut into small florets (about 5 cups)
1/3 cup grated Parmesan, plus more for serving
fresh arugula coarsely chopped – about a cup, loosely packed

Chop the broccoli and set aside.

Combine the broth and wine in a saucepan and bring to a simmer over medium low heat. Cook about 5 minutes then add the Gorgonzola, cream, and olive oil. Return to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper and remove from the heat.

Meanwhile, bring a large pot of  salted water to a boil and, cook the pasta – 3 minutes before it is done, quickly add the broccoli florets and bring back to a boil. Cook until the broccoli and pasta are just done and drain.

Toss the fettuccine and broccoli with the Gorgonzola sauce, Parmesan, and arugula. Serve with extra Parmesan on the side.