Roasted Broccoli and Potato Tacos

Roasted Broccoli and Potato Tacos

These tacos are packed with broccoli and comforting potatoes for a satisfying meal that comes together in just 45 minutes. The secret to its flavor lies in roasting the vegetables over high heat without stirring, which allows their edges to become smoked and crisp. Creamy egg yolks and deep, smoky paprika meld here to create a rich sauce. If you’re short on time, you can roast the vegetables ahead of time and rewarm them, or even serve them at room temperature. Corn tortillas are used here, but flour tortillas can also be used.

Makes: 4 servings

Total time: 45 minutes

1 pound large broccoli florets (about 8 cups)

1 pound fingerling or baby white potatoes, sliced crosswise 1/4-inch thick (about 4 cups)

1 bunch scallions (8 ounces), cut into 1-inch pieces (about 2 cups)

3 large garlic cloves, thinly sliced

2 teaspoons smoked paprika

10 tablespoons extra-virgin olive oil

Kosher salt and black pepper

8 (6-inch) corn tortillas

8 large eggs

2 avocados, cut into wedges

Salsa, sour cream, cilantro sprigs and lime wedges, for serving

1. Heat oven to 450 degrees. On a large rimmed baking sheet, combine broccoli, potatoes, scallions and garlic with the paprika and 6 tablespoons oil. Season with salt and pepper, toss to coat, then spread in an even layer. Roast, undisturbed, until tender and charred in spots, 30 minutes.

2. Stack tortillas and wrap tightly in aluminum foil. Five minutes before the vegetables are done, transfer foil-wrapped tortillas to the oven to warm up.

3. Just before serving, heat 2 tablespoons oil over medium heat in a 12-inch nonstick or cast-iron skillet. Crack in four eggs and fry until whites are set and yolks are still runny, about 5 minutes. Transfer to a large plate. Repeat with remaining oil and eggs.

4. Divide vegetable filling and avocado among the tortillas and top each with an egg. Spoon over some salsa and sour cream and garnish with cilantro sprigs. Fold over tortillas to form tacos or enjoy with forks and knives. Serve with lime wedges.

— Recipe by Kay Chun

Basil-Butter Pasta

This pasta captures the essence of basil, without pesto’s garlic, nuts and salty cheese tussling for attention. To make it, simply blanch basil leaves to lock in their color, then blitz them with butter. As the bright-green basil butter melts onto hot pasta, it carries the sweet pepperiness (and the smell) of the herb into every nook and cranny.

Makes: 4 servings

Total time: 40 minutes

Salt

3 cups packed basil leaves (from 2 large bunches)

6 tablespoons unsalted butter, sliced, at room temperature

1 pound of any pasta

1. Bring a large pot of well-salted water to a boil. Place the basil in a heatproof colander. Once the water is boiling, submerge the colander with the basil into the pot and use a spoon to push the leaves into the water. Blanch for 10 seconds, then immediately rinse the leaves under cold water to stop the cooking. Squeeze them dry with your hands. Reserve the boiling water.

2. Transfer basil to a food processor and pulse until finely chopped. Add butter and process, scraping sides of food processor as needed, until very smooth. Refrigerate until ready to use. (Basil butter will keep, refrigerated, for up to 1 week, or in the freezer for several months.)

3. Add the pasta to the boiling water and cook until tender. Reserve 1 cup of the pasta cooking water, then drain the pasta. Return the pasta and 1/4 cup of the reserved pasta water to the pot, then add the basil butter and toss to coat. If the pasta is dry instead of silky and glossy, add more pasta water, 1 tablespoon at a time. Season to taste with salt.

— Recipe by Ali Slagle