Yeah, I know. "Spring" will just have to do. I'm a bit too crazy to dedicate recipes--or even just one!--each month. But to start us going again:
Cranberry-Orange Couscous with Carrot-Cumin Salad, Spinach Salad, and Roasted Tomatoes
In medium pot, boil 1 c. water with a splash of olive oil, a bouillon cube (veggie, ideally), a handful of dried cranberries, and the juice and zest of an orange or tangerine. While it comes to a boil, grate several carrots into a bowl, and saute one onion with a little olive oil. Also, toss a handful of cherry tomatoes in olive oil and put on a baking sheet.
After the water has reached boiling, remove from heat and add 1 c. whole wheat couscous and the onions. Stir, then let sit (covered) for 5 minutes. Meanwhile, put the tomatoes under the broiler and toss the carrots with lemon juice, salt, and pepper. It should all be finished about the same time.
Pour the oil from the onions and that from the tomatoes over raw spinach on the bottom of a large bowl. Over the top, add all the rest, arranged by color if you're kind of neurotic like me :) And then enjoy!
Spicy ahi tacos
Thaw ahi by preferred method. As I generally forget to start this before mid-afternoon, I hurry the process up by submerging the tuna (in plastic) in cool water, changed every hour or so until it's thawed completely. While this is happening, chop some avocado, tomato, onion, garlic, and cilantro, then add a dash of tomatillo salsa. Let this brew while you wait.
Rub the thawed tuna with some of the salsa, and fresh ground cumin, coriander, black pepper, and cayenne (save some for later). Sautee in medium pan for 3 minutes, or until the fish becomes opaque about halfway up the edges. Flip, and continue for another 3 minutes or so. Remove from pan and place on cutting board, and gently pull apart the tuna into shreds. Toss these in the remaining spice mix, and then return to pan for another 2 minutes.
Place some arugula in the bottom of a shallow bowl. Top with tuna, and shred sharp cheddar over both. Then, using corn tortillas (I like the Ann Arbor Tortilla Factory ones. A lot. Like, x25) make your tacos with the greens, fish, and the salsa verde you made. Enjoy!
Asian ahi
In bowl, whisk olive oil, soy sauce, 1 tbsp. honey, fresh squeezed lime juice, and fresh ginger and garlic. Place frozen ahi steak (6-8 oz.) in a dish and cover with marinade. Let sit in fridge for... as long as you need? I did overnight, but it would probably be best to do this in the morning, for that night.
When thawed, toss with sesame seeds and sautee with a little bit of oil in a pan, 3 mins on each side or until the fish is no longer transparent. Place in warm oven while you assemble your plate; I used fresh brown rice, and thawed some frozen okra and edamame. Place fish on top, drizzle any remaining marinade from the pan, and finally top with cilantro and lime.
