Just a quick recipe post, which reflects my hectic work schedule for the past couple weeks. Not a lot of time to cook…darnit. Hooray for the upcoming 3-day weekend. This quick and easy fish taco recipe comes together in a flash.
Grilled Tri-tip Roast, Spaghetti Squash, Heirloom Tomato Salad with Lemon Cucumbers and Vinaigrette. Spaghetti squash and lemon cucumbers compliments from Heather’s Highlands Ranch Community Garden.
I’m such a simpleton griller. Never in a million years did I think I’d be typing these words “I grilled the tri-tip roast on low over indirect heat for 60 minutes until internal temperature reached 135 degrees, and then finished with a reverse sear.”
Icon and legend Julia Child would have been 100 years old today. I remember as a child my mom and me watching her pioneering show The French Chef on our black and white television. Even as a young girl I was completely entertained by listening to her warbling voice, watching her wrestle a raw chicken or large fish, gasping when she practically cut her finger off or even dumping whole plates of food in the trash if she wasn’t pleased.
I got it in my head that I couldn’t live without pickling cauliflower. Since I was too lazy to head to the basement to dig out my Ball Canning Cookbook I went a-Googling for a recipe.
And the stars must have been aligned just right, because after deciding on a recipe, the next morning I ran across this bin of these beautiful clouds of Colorado grown cauliflower at the Farmer’s Market.