Ceviche. One of my favorite meals to have - refreshing on a warm day, satisfying but not filling, incredibly healthy and tasty - a beautiful explosion of flavors in every bite. Below is my recipe, but the beauty of ceviche is that it's incredibly flexible you can make your own by creating the flavor profile you want. I've included some thoughts in optionals below to spur your creative juices! Make ahead for an easy weeknight dinner the next day.
As they say in my country, Buen Provecho!
After owning an InstantPot for nearly 3 years, I finally shook the childhood memories of 'Be Careful!' and struck up the courage to start using the Pressure Cooker functionality on it. This recipe (originally from the NYT, but marginally tweaked) quickly became part of our regular rotation - it's remarkably flexible, which you can serve as carnitas tacos, or can serve over rice in whole chunks - either way, the flavor profile of this is OUTSTANDING! If you don't own a pressure cooker, make in the slow cooker for 8 hours on low.
Prep & Marinade: 20 minutes (and 2-8 hours marinade, up to overnight)
Cooking: In pressure cooker, ~1 hour
As they say in my home country, Buen Provecho! Let me know what you think in the comments below.
Inspired by French cooking, it combines savory herbs with the brininess of olives and the sweetness of fruit to provide a delectable explosion in your mouth! This is a beautiful addition to your rotation for a weekend dinner, perfect for a a dinner party or a holiday get-together! After the first time I made this, we have this at least once every six weeks. However, be advised you'll need to do an overnight marinade on this one, so you'll need to plan ahead. Note - this recipe came originally from “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso - but I've made my own modifications to tweak to our liking (including eliminating the sugar, as I personally prefer more savory food).
Time: Overnight Marinade; 1 + 1/2 hours cooking
Summer. Fresh Tomatoes, Herbs, and every other form of goodness! This sauce is perfect for a quick but hearty weeknight dinner with pasta, or for my deconstructed eggplant parmigiana, or to just enjoy with a nice loaf of bread. I mean, can we all just admit that tomatoes (especially my in-laws) are the absolute best?
Prep Time: 10 minutes | Cook Time: 30-45 minutes
If making to get through tomatoes you have, this recipe freezes beautifully. Even better!
As they say in my home country, buen provecho!
Chicken Shawarma - traditionally slowly roasted in a vertical rotisserie - is one of those quintessentials dishes that pack in an explosion of flavors that you'll be reminiscing about for days. This is a simple & healthy way to make at home that's remarkable versatile - you can serve as an entree with rice and a traditional Middle Eastern Chickpea Salad, or pack it in a Whole Wheat Pita topped with a quick homemade Tzatziki Sauce for a more casual meal. Either way, this is AMAZING and will become a go to recipe for you, just as it has for us - this is the perfect solution for wanting to get a homemade, healthy and flavorful dinner on the table when you've had a busy day, as you can prep ahead and quickly cook in the oven! Chicken Thighs will do best, but we make it with Chicken Breasts more often than not to make it a bit healthier.
Inportant to note - I cut the chicken in small strips so that there is more surface area to pick up the marinade flavor (and I don’t mind it being served in chunks), but if you’d prefer, keep the chicken thighs or breasts whole, especially if you’re serving friends and as an entree.
Time: 2 hours to an Overnight Marinade, 1 Hour Prep/Cook time total.
As they say in my country, Bueno Provecho!
Let me know what you think in the comments below!
I've frequently used this marinade which I originally discovered in the NYT, and slowly made modifications over time to. I've used this with tofu, chicken, pork and even fish! I would definitely recommend letting your protein sit in this at least 8 hours (in the case of tofu, overnight) so it can truly absorb these wonderfully complex flavors.
Whisk together all ingredients. Coat proteins in the marinade, cover and refrigerate.
I always was terrified to make bread because it's so complicated and SO darn sensitive! I finally got the nerve to inch my way into it after seeing the rave reviews on a similar recipe, and I've never looked back. I've made adjustments over the years, and below is my take - this is a staple when we have friends visiting, or when we're craving a nice sandwich (check this one out)! Also, in case you're nervous - my Instagram page has a how-to video you can follow step by step!
Serve and Enjoy! And as they say in Venezuela, Bueno Provecho!