Pappardelle with Arugula and Prosciutto (p53 May 2013 Bon Appetit)

This turned out ok.  I did get to eat some extra prosciutto which was nice.  Perhaps I didn't follow the directions right, but it was good to eat, not so good as a leftover.  Perhaps i should do this again, it does make a good spring meal.

Grilled Steak Tacos with Spicy Slaw (p13 June / July 2013 Fine Cooking)

I vaguely followed the recipe.  ​The spice rub worked well, even in a pan.  Actually it worked very well.  I did have to put the flank steak back in the pan because it was slightly undercooked, but a minute or two more and it was just above rare and nice, juicy and a bit spicy with the ground ancho pepper from AllSpice.

Turkey-chorizo burgers with guacamole (p14 ​June / July 2013 Fine Cooking)

Ground turkey thighs combined with a bit of fresh chorizo.  It made for a good burger.  The chorizo added fat and spice to the turkey which was for the best.  The guacamole added a nice touch as well.

Spiced Lamb Patties with Apricot Couscous (p16 ​June / July 2013 Fine Cooking)

This was I think ​was the winner for the week.  At least for me.  It was just such a nice combination of ingredients.  A bit of tart, spice and fragrance that was just an enticing combination.  Good stuffs.

Fusilli with Peas and Feta (p17 ​June / July 2013 Fine Cooking)

​I wish I had fresh peas for this.  It was very quick, very simple.  The peas with feta.  Delicious.

There was an extra meal in here.  Someone at the market had berkshire pork.  It tasted pretty good.  I messed up the chive blossom potatoes (undercooked the potatoes a bit), but the pork was perfect.​