It’s the week of Cinco de Mayo which means… TACOS at our house (I bet I’m not the only one 😉!) More specifically we’ve been enjoying these spicy thai marinated skirt steak tacos with avocado. So satisfying and so loaded with delicious flavor!
Beyond it being Cinco de Mayo, it also happens to be the week of my sweetie’s birthday, and his love of Mexican food and the fact that it falls around Cinco de Mayo usually means mexican themed eats for his party.
So this last weekend while we celebrated there were tacos and a chopped salad with cilantro chipotle ranch. We drank lots of these margaritasfrom last week’s post, devoured a giant bowl of guacamole and dove head first into some mega spicy aguachile – a dish that I discovered on my recent trip to Mexico. It’s basically a super spicy, cilantro loaded shrimp ceviche. When I tried it for the first time I almost did a backflip! It was so good I’m seriously considering sharing my recipe for it with you here soon.
But I’m totally getting ahead of myself. Back to these spicy thai marinated skirt steak tacos with avocado!
Even though Spring has officially “arrived”, we are (of course) still in the middle of our rainy season here in Seattle, and so we’re still taking comfort in a delicious pan of roasted veggies now and then! This week it’s black pepper roasted carrots with savory cilantro yogurt and toasted almonds.
All the yummm!!
And really, as long as it’s not too hot to turn on the oven, I feel like roasted veggies always have a place in the kitchen, no matter what the season is. There’s just something so amazing about the caramlized sweetness and intensity of flavor that you get when you roast vegetables. It really adds a level of complexity and focus that keeps you coming back for another bite!
And carrots are probably one of my all time favorites to roast, if you can’t tell from my recipes 😉
During the colder months, nothing feels quite as encouraging as a bubbling, hearty casserole. In this week’s edition of comfort food devotion I bring you just that – paleo italian shepherds pie with bolognese sauce and whipped parsnips!
So good, you guys.
Can you tell that besides being obsessed with comfort food lately I’m also kinda head over heels for parsnips? I hope you guys like ’em too!
If not, you could choose your own adventure by topping this bad boy off with the more traditional option of potatoes (I did actually sneak a few potatoes into my recipe, too), sweet potatoes, or even cauliflower mash for a tasty low carb option!
I’m always about that “make it your own” thing.
I’ve made a giant pan of this casserole twice in the past month. The first time I just jotted down ingredients without really taking great notes on cooking times // methods. But the 2nd time I knew I had to do a little bit better because I just HAD to share it with you!