Taco Tuesday is one of my favorite weekly traditions. I love to switch it up and do anything from taco bowls, to nachos (I know, nachos aren’t tacos but I feel like they’re in the same family),and using different proteins. I feel like fish tacos are super underrated but anytime I’m at a Mexican restaurant that’s what I’m getting. Make them easily at home using fish nuggets from TJ’s!

I put a salsa verde crema on top and some red onion that has been quick-pickled.

INSTRUCTIONS FOR CREMA:

• Use 5.3oz cup of plain greek yogurt
• 6oz (roughly half of the jar) of salsa verde
• Handful of cilantro leaves
• Add ingredients to a mixing bowl and use immersion blender to blend ingredients. You can also use any other blending tool available to you if you don’t have an immersion blender.
• I found that it didn’t need any extra seasonings but be sure to taste before you add them to the tacos!

The new gochujang vegetable stirfry on its own is “eh.” Elevate this meal by adding ButcherBox ground beef or pork and some ramen noodles!

Directions:

• Cook ground beef in a pan on medium heat, add salt, pepper, garlic, and red pepper flakes. (optional) for extra spiciness add sriracha!
• Once beef is cooked, add the stirfry veggies and cover with top and let cook for 7 min
• Bring 2 cups of salted water to a boil, add two packets of ramen, boil for 3 mins
• Once ramen is cooked add to veggies and ground beef and combine
• Place into bowls and enjoy!

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Ragu is probably one of my favorite sauces of all time! I would come home from soccer practice and my mom would have ragu and spaghetti ready for me, my brother, and dad. We’d do “garlic bread” but really it was just white bread that she buttered and doused in parmesean cheese and would broil in the oven. This is the meal I always ask for her to make me when I come home. So, I had to learn to make it myself! This is my own little spin on it and in no way do I claim for this to be a ~*definitive*~ ragu recipe. It’s just what I enjoy and it tastes amazing.

YOU’LL NEED:

• One 28oz can tomatoes
• ButcherBox ground beef or pork
• half of a white onion
• 1-2 carrots
• 2 cloves of garlic
• tomato paste
• Parmesan
• (optional) soy sauce and orange rind

DIRECTIONS:

• blitz onion, garlic, and carrots in a food processor or blender until almost puréed
• coat a pot with a good amount of oil and put on medium heat
• put onion, garlic, carrot mixture in pot and sauté for a 2-5 mins
• add a 1-2tbsp of tomato paste until mixture turns redish
• add ground meat (I used beef) crumbling with you hands
• use a wooden spoon to break meat into tiny pieces
• add tomatoes, crushing each one by hand into the pot, add a little bit of sauce but leave some behind
• season with salt, pepper, red pepper flakes
• optional, add a tablespoon of soy sauce, add parm rind and orange rind
• turn heat up until ragu comes to a boil, turn down to low until it’s simmering
• cover with lid and let bubble for 2 hours, stir ever 20-30mins
• 1 hour in taste and adjust seasonings to your liking, add more tomato sauce if you need the ragu to be “brighter”
• 15 mins before ragu is done, being water to a boil and cook pasta
• right before pasta is al dente, add it directly from its pot to pot of ragu to finish cooking
• DONT RINSE PASTA BEFOREHAND! Putting it directly from the pasta water to ragu allows the sauce to thicken a bit
• add parsley and freshly grated parm and enjoy!

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