Lisa -- your salmon & egg tacos with salsa verde sound. I make my own salsa verde too. My trick is to include a whole lime -- skin, pith, seeds, everything; and juice of a lemon. It all gets pureed anyway... Then following my Mexican chef friends, I "fry' the sauce is a large blisteringly hot skillet, stirring madly for about 10 minutes to marry flavors and tighten up the consistency.
I make soup weekly -- often based on one of the winter squashes -- Acorn, Butternut, Spaghetti; but also eggplant, or red bell peppers. Posole of course. And the famous Florida speciality Chez Suzanne's Creamy Romaine soup. In the hot season I make chilled soups like white and red gaspachos, Ajo Blanco (almonds and garlic), chilled lettuce soups and several ceviches.
updated by @ken-hulme: 03/13/20 07:44:25AM