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Lilly’s Table

 

Meal Detail

 

Dinner

Roasted Fish, Potato & Cauliflower Wraps with Pineapple Salsa

from the Week of June 14, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Place the potatoes in the oven, first. While they bake, prepare the Pineapple Salsa. Continue with the wrap recipe until they are hot and baked through. Serve the salsa alongside.


Recipes for this Meal


Spring
Sorry, no photo.
  • Easy
  • Medium
  • Hard
Roasted Fish, Potato & Cauliflower Wraps

Layers of white goodness are roasted together until their flavors meld and stuffing them in a tortilla seems the only strategy. Even though the muted singed golden pieces appear similar, every bite becomes its own adventure. While this dish takes a while in the oven, it has a simple ease that allows you to step away from the kitchen for 30-45 minutes bursts at a time.


Summer
Photo of Pineapple Salsa
  • Easy
  • Medium
  • Hard
Pineapple Salsa

This tropical salsa truly works with any variation. Pineapple is easy to come by, but a small dice of mangoes, kiwis, papayas, or other tropical fruit. I prefer to use fresh, but a nice quality of canned or frozen pineapple can work too.