Dinner with Javier (The Crazy Peruvian Houseguest)

Pan Seared Tilapia with Boursin

tilapia Fillets

lemon juice

1 cup bread crumbs

boursin cheese

olive oil

Place bread crumbs on plate or in a pie plate. Heat olive oil (about 1 tablespoon per fillet) in a large skillet on medium high heat. Lightly brush both sides of each piece of fish with lemon juice. Then, place press fish into bread crumbs. Flip fish over to coat the other side with crumbs, and place the fish in the skillet. Repeat with any remaining fish. Cook for 3-5 minutes per side, depending on thickness of fish. The fish should be uniform in color, and flake when tested with a fork.

When fish is cooked, remove skillet from heat. Add Boursin cheese to the top, and serve.

Oven Roasted Cauliflower

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
2 tablespoons extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
1/2 teaspoon dried thyme

Preheat the oven to 450 degrees F.

Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes.

Sauteed Garlic Spinach

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but NOT browned. Add the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a pinch of sea or kosher salt.

Baked Sweet Potato Fries

2 sweet potatoes, peeled and cut into fry shape

2 tablespoons olive oil

Kosher or sea salt

Pepper

Preheat oven to 425 F. Place sweet potato fries on a baking sheet. Evenly drizzle olive oil over fries, and sprinkle with salt and pepper. Bake for 20 minutes.