Fish TacosThe “Fish Tacos with Red Cabbage, Jalapeño, and Lime Slaw,” from Dinner, Changing the Game, by Melissa Clark, inspired me as a launch pad. A concept, since no one really requires a recipe for fish tacos.

How about fish nachos? That would be cool. A few compiled components, messily heaped. Here, enjoy the garlicky sour cream. Then, the cabbage slaw. I seasoned cod and broiled it, easy and quick. Instead of slicing avocado, I enjoyed prepped guacamole.

Proudly, I combined canned black and pinto beans with garlic, ground cumin, and chili powder, to echo the flavors already in this recipe. I toasted my corn tortillas in a dry pan, one at a time.

You see how fine this is. Everyone is pleased.

Jalapeño = .09¢
Cod (.87 lb.) = $8.16

PREP TIME: fish broils in 8 minutes
TASTE: garlicky sour cream

Next time, I’ll advance to the chapter on “Beans, Legumes & Vegetable Dinners,” in the same Dinner, Changing the Game, by Melissa Clark. I’ll make the “Ratatouille with Crunchy, Meaty Crumbs” (recipe below), so I can indulge in eggplants and zucchinis and all the glory. Come back to my site next week, to enjoy this with me.

Ratatouille with Crunchy, Meaty Crumbs
Dinner, Changing the Game
Serves 4

6 Tbsp. extra-virgin olive oil, plus more for serving
6 oz. ground lamb
1/2 cup panko
4 garlic cloves, minced
2 tsp. fine chopped fresh rosemary leaves
1 1/4 tsp. kosher salt, plus more as needed
Freshly ground black pepper to taste
1 medium onion, cut into 1-inch chunks
1 red bell pepper, seeded and cut into 1-inch chunks
2 medium eggplants (1 lb. total), trimmed and cut into 1-inch chunks
2 medium zucchini (1 lb. total), trimmed and cut into 1-inch chunks
2 tsp. finely chopped fresh thyme leaves
1 cup tomato sauce
1/2 cup chopped fresh basil leaves, plus more for servings
Coarse sea salt, as needed

In a 10- to 12-inch skillet, heat 2 Tbsp. of the olive oil over medium-high heat. Add the ground meat and cook, breaking up the meat as much as possible with a fork, until it is uniformly golden brown, about 7 minutes. Stir in the panko and cook until the mixture is toasty and crisp, 3 to 5 minutes. For the last minute of cooking, stir in half of the garlic and half of the rosemary. Season with 1/2 tsp. of the salt and with black pepper to taste. Scrape the mixture onto a wide plate.

Return the skillet to the heat. Add 1 Tbsp. of the olive oil, and stir in the onion and bell pepper. Cook, stirring occasionally, until the vegetables are tender, about 7 minutes. Season with 1/4 tsp. of the salt and black pepper to taste. Scrape the mixture into a bowl.

Return the skillet to the heat again, and add the remaining 3 Tbsp. olive oil. Add the eggplant and zucchini, and cook, stirring frequently, until they are almost tender, about 10 minutes. Season with the remaining 1/2 tsp. salt and black pepper to taste.

Return the bell pepper mixture to the skillet and add the remaining garlic, remaining rosemary, and the thyme leaves. Cook for 1 minute. Stir in the the tomato sauce and basil. Partially cover the skillet, reduce the heat to medium, and cook until the vegetables are completely tender and falling apart, 15 to 25 minutes.

To serve, sprinkle the meat crumbs over the surface of the ratatouille. Drizzle with additional olive oil, and top with coarse sea salt and chopped basil.