Chorizo and Small potatoes:
- A bunch of small potatoes (I found a sack of these small red, purple and gold potatoes at Whole Foods the other day)
- 1 sweet chorizo (I have a 3 year old and can only take the spiciness so much)
- 2 tbsp olive oil
Cut up the potatoes in half. Cut the chorizo on an angle about a 1/2 cm. I made this all in my toaster oven so I didn’t have to worry about “turning off the oven” as mine turns off when the timer is off. Liberally salt and pepper your cut potatoes and sausage and add olive oil. Toss, add it to a foil lined tray. I kinda shape it into a bowl so the oil and juices won’t leak out. Cook in toaster oven at 300 degrees for about 25 minutes. If you are using your regular oven, then you could do 350 for about 20 minutes.
- 3 cloves of garlic
- 2 handful of green beans
- the leftover butt end of the sweet chorizo
Add olive oil to the pan. Once it’s heated, add your chopped up garlic and saute until fragrant. Add the chorizo which has been chopped into fine pieces. I used this for a little more flavouring to beans. Add salt and peper and cook until it’s still crispy and bright green. Add a little water while sauteing if you want your beans to be more tender. I had white fish in my freezer and I adapted this from a Michael Symon recipe but it was so so good. My herb garden is growing in quite beautifully so I used a few of my herbs but any soft herbs would do.
- 2 fish steaks
- 3 sage leaves
- a bunch of french tarragon leaves
- 1 tbsp of dijon mustard
- splash of white wine (or in my case I used rice wine)
- olive oil
Steaming fish is great and no fuss. I would use fish that is in season but I had this white fish in my freezer so I used it. Chopped up your herbs and add the mustard, wine and olive oil Liberally salt/pepper your fish steaks. add the marinade to the fish and place it in a plate. I use a woke to steam but if you have a steamer, use that. I added water to my woke, placed my dish on top (I use something to help it sit on my wok). Cover. Your burner should be on medium. Steam for about 25 minutes. Don’t worry if it collects water because what I did was that to make it look “pretty” I plate my fish into another clean plate and used that sauce left in the steaming plate and poured a little over it.
Last but not least was my strawberry dessert! Gluten free of course! I adapted it from Carla Hall’s recipe but made it gluten-free. Head to the link for the recipe. The only changes is that you need to cook it longer when it’s gluten free flour. About 20 minutes. I also added vanilla to my whippy cream and basil to my strawberries. DELISH. I loved that you can just use any fresh fruit available for the season.
This was dinner last night!