The payoff? B not only told me this was his favorite dinner party meal yet, but he also confessed this: “I realized this was going to be my first time ever having tacos without cheese — and I was nervous — but they really didn’t need it. The slaw and avocado cream were more than enough flavor.”

So it passes the true litmus test: my meat and dairy eating boyfriend loved the no meat, no dairy meal.

And don’t worry about the prep time — the best part of this meal was that I could make everything well in advance — the fish marinade, simple slaw and avocado cream. (And I even think it got tastier while in the fridge for a few hours.)

Next time I’m going to make the tortillas a little crispier and have more toppings on the table — maybe some peppers? — let me know in the comments what you put on your fish tacos.

There were plenty of other exciting flavors in the meal — starting with the chile-lime cashews — and followed by the delicious mango, cucumber, jicama salad, which I’m going to post tomorrow. Stay tuned for that recipe — and others! — there are still 3 more parts to this Mexican fiesta dinner party extravaganza.

PS: another reason to make your own guac at home — Grub Street says you’re shelling out big $$$ for it at your fave Mexican joint.

…or not so seedy, not so sticky — but definitely yummy — whatever consistency you please.

That’s the beauty of granola.

While my recipe is below, the best part about this homemade treat — and it is a treat — is that it is totally customizable. If you love coconut, knock yourself out and double my dosage. I know some people who add vanilla extract — that sounds delicious too. I’ve also read recipes that call for egg whites (to thicken and hold), cinnamon, nutmeg or even chocolate. So play with different spices, seeds and extras — see what you like — then let me know what you use, I always love trying new concoctions.

I know what you’re thinking now — this sounds like a lot of work, can’t I just buy granola in a store? Sure. But it’s not a lot of work, I promise — in fact, it’s the easiest thing you’ll ever make. PLUS, making your own is less expensive, so much healthier (the store-bought kinds are often loaded with sugar) and infinitely more delicious.

And you can make a huge batch that will last a month in an air-tight container. I always do — half for work, half for home — so I can eat it for breakfast or a snack. [I prefer mine with vanilla coconut milk yogurt and fresh berries.]

This time, I even made enough to bring a jar to my fabulous friend, Brew PR Queen @brooke, who had us over for a Super Bowl party yesterday. [jar + twine from the container store, a piece of a postcard — and voila — perfect hostess gift!]

That’s what Phil, one of my dinner guests, told me after scarfing down these delicious veggie balls. B said the same… and I was thrilled, because I definitely want to make these again soon. Next time, maybe I’ll try ’em with pasta, in a sandwich, or over a salad. The best part is, they’re hearty enough to be a meal all their own. And they’re healthy! It’s lentils, veggies, herbs, walnuts and eggs.

So where did I find the recipe?

Instagram, naturally. My little brother Brian posted a picture of the meal he cooked with his girlfriend Tiffany and straight away I asked him about in an email. He sent me the link to The New York Times Thanksgiving special where she found it and I was off to the races.

He said next time he’s gonna try it with different vegetables — zucchini perhaps? — but the ones in this recipe were perfect. If you have a meat-eater at home — someone you’re trying to win over with the goodness of the veggie life — make these. They are the most meatball tasting meatless meatballs they’ll ever have.

Sounds simple enough — or maybe I’ve just made a short story long, as my parents have always said is a gift of mine — but here’s the thing. Sam used to be the restaurant critic of the New York Times. Sam hangs out and cooks with Mark Bittman. Sam wrote a book about how to cook Thanksgiving dinner properly.

I had basically volunteered to sew a dress and have it judged on the runway at Prada’s spring fashion show.

So I made two batches, studied Google images of others’ ginger scallion sauce, and even ate at Momofuku in Toronto — twice in one weekend! — to fully grasp the flavor and texture. (It’s pictured over on the right.) In the end I decided to put it in a pretty jar affixed with a handwritten neon label. Cuteness is the best distraction.

But lest me not deter you from making this sauce. There are 3 ingredients — 4 if you opt in on the hot sauce — and it couldn’t be easier to whip up.

Since B is at work writing his second Page One story in two days (I know, he’s somethin) I’m testing out  a new veggie recipe here in the lovenest. My mom cut this out of the Philadelphia Inquirer for me while I was home last week and I’ve been wanting to adapt it a bit — more veggies, more flavor — so tonight’s the night. If B were here, I would’ve cooked a piece of fish alongside this — any kind, really — so my man gets his protein. But it’s just me! No one else to worry about! So you know what that means, right? While he’s hunkered down writing a follow up to this Al Gore/Al Jazeera story [feign your intrigue here] it’s time for me to live on the edge. And what says wild, crazy, sexy more than a girl home alone, in her sweaty Lululemon, oven-braising some veggies? Exactly. Best part about this recipe is that you really can’t screw it up — it’s so simple — and so healthy, too.

How cute is B? For Valentine’s Day he got me a red bag, filled with all red food. You can see our entire romantical day here.

But can you guess which food is my absolute favorite?

Also: the “You” scribbled on the card — is that:

a) one of his sweet pet names for me

b) one of those new acronyms the kids are using these days

c) what he wrote so he could use this gift on any girl