Great Kitchen

Ingredients 2 (thick) salmon filets 4- 6 ounces each ½ teaspoon cinnamon ½ teaspoon cumin ½ teaspoon salt ¾ teaspoon sugar (or brown sugar) pinch cayenne 1 tablespoon oil for searing Garnish- orange zest Instructions Preheat oven to 350F In a small bowl, combine cinnamon, cumin, salt, sugar and cayenne. Sprinkle over both sides of the salmon. Heat oil in a oven proof skillet (cast iron) over medium high heat. Sear salmon on both sides 2 minutes on each side then place in the warm oven to finish for 5 minutes or to desired doneness. Garnish with orange zest and serve with Moroccan Quinoa Salad Note: To keep this vegetarian, coat two pieces of tofu with the spice mix and sear like the salmon. Alternately, you could sear cooked chickpeas with the spices and crisp them up. source : www.feastingathome.com

INGREDIENTS For salad 1 lb. shrimp, peeled and deveined 1 tbsp. extra-virgin olive oil Kosher salt Freshly ground black pepper 1/4 red onion, finely chopped 1 stalk celery, finely chopped 2 tbsp. freshly chopped dill Toasted bread or butterhead or romaine lettuce, for serving For dressing 1/2 c. mayonnaise Juice and zest of 1 lemon 1 tsp. dijon mustard DIRECTIONS 1. Preheat oven to 400°F. On a large baking sheet, toss shrimp with oil and season with salt and pepper.  2. Bake until shrimp are completely opaque, 5 to 7 minutes.  3. In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon and season with salt and pepper. Add cooked shrimp, red onion, celery, and dill to bowl and toss until combined.  4. Serve on bread or over lettuce.  source : www.delish.com

INGREDIENTS 1 tbsp. extra-virgin olive oil 1 bell pepper, sliced 1/2 yellow onion, sliced 1/2 tsp. chili powder Kosher salt Freshly ground black pepper 3 c. shredded Monterey Jack 3 c. shredded cheddar 4 c. shredded chicken  1 avocado, thinly sliced 1 green onion, thinly sliced Sour cream, for serving DIRECTIONS 1. Preheat oven to 400º and line two medium baking sheets with parchment paper. 2. In a medium skillet over medium-high heat, heat oil. Add pepper and onion and season with chili powder, salt, and pepper. Cook until soft, 5 minutes. Transfer to a plate.  3. In a medium bowl, stir together cheeses. Add 1 1/2 cups of cheese mixture into the center of both prepared baking sheets. Spread into an even layer and shape into a circle, the size of a flour tortilla. 4. Bake cheeses until melty and slightly golden around the edge, 8 to 10 minutes. Add onion-pepper mixture, shredded chicken, and avocado slices to one half of each. Let cool slightly, then use the parchment paper a...