Roasted Salmon with Lime and Cilantro

Tim and I saw some salmon at our local butcher shop, and although it was clearly not local, it looked so good and so different from everything we've been eating over the past few months, so we got some.

We cooked them according to this recipe from the Other Martha- roasted until super tender and moist and then topped with lime juice, cilantro and a little bit of soy sauce.  Served with a side of garlic-sauteed green beans and couscous with garlic and green onion to soak up the sauce.  Delicious! 

Chickpeas and Feta in Tomato Sauce with Couscous

Threw together this chickpea and feta dish pretty easily... rather than use a can of diced tomatoes, I used frozen tomato sauce I made this summer. Also substituted red wine for white, since that's what we had open. Finally, I topped mine with some Kalamata olives to make it more Greek. Tasty and ridiculously easy!

Crispy Ginger Lime Chicken Thighs

Sorry for the lapse in posting! I've been in Hawaii (Kona and Waikiki), snacking on kalua pig, plate lunches, sushi, poke, malasadas, Kona coffee and lots of beer... mmmm.
Tonight, in our post-travel stupor, we easily pulled this ginger, curry, lime chicken dish together- very easy and very tasty. Served with whole wheat couscous cooked in veggie broth and topped with lime, raisins, cilantro, green onions and parsley.

Winter Squash Salad with Couscous, Cranberries and Chickpeas

Yum- this squash and cousous salad with a citrusy dressing is really good. I used delicata squash because that's what I had on hand, but you could use whatever winter squash you have: butternut, kabocha, etc. I bet the couscous could easily be exchanged for quinoa or some other grain, too.

I made two additions to this recipe: chopped cilantro for color and freshness, and a clove of garlic sauteed with the onion, because everything's better with garlic. We ate it warm with the suggested walnuts and goat cheese sprinkled on top.

Moroccan Chicken with Fennel and Carrots

I got some fennel from Star Hollow Farm this week, as well as some of the biggest, fugliest carrots ever. The other Martha had this Moroccan chicken recipe on her site, and I thought I would give it a go, despite the fact that Tim and Chuck like neither fennel nor black olives nor cooked carrots, really. It sealed the deal when I remembered I had a ton of dried apricots and chicken thighs at home from a particularly overzealous trip to Costco recently.

This was really good: sweet, but has a nice spice! I think I pretty much like anything with Moroccan or Moroccan-esque spices. We served this with couscous cooked in chicken broth, with broccoli on the side. Tasty! I think even the haters liked it.

PS: we cooked this tag-team style like last week's Top Chef Quickfire challenge. I started the mis en place, but got distracted by a previously scheduled beading project, so Tim finished the chicken, and Chuck the broccoli, without really knowing what they were getting themselves into. Good work, kittens.