Summer + shrimp + citrus = This Salad. You know what I love? COLOR! The more variety in color on my dinner plate, the better.
Corn on a salad in my new favorite thing. You could take this a step further and cook corn on the cobb on the barbeque, get those nice grill marks. I went with the much easier frozen corn this time because we wanted dinner pronto but BBQ’d corn on the cobb definitely screams ‘Summer’.
Cucumber, Tomato, Avocado, Bell Pepper, Pepper, Shrimp (sauteed in lime juice and Old Bay Seasoning) and unpictured corn.
Top all the goodies on a bed of ice burg & romaine lettuce!
2 Tbs extra virin olive oil
2 Tbs white wine vinegar
1 Tbs lemon juice
1 tsp dijon mustard
1 clove garlic, minced
Combine in a small container with a lid and SHAKE IT!
This made 2 large dinner salads :)
Lemon and lime are the perfect compliment to shrimp. My family definitely likes seafood, and last summer I had a whole series of summer seafood recipes:
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There’s a little deli in the same parking lot of my work that offers typical deli food, but also Starbucks brewed coffee. Because the break-room coffee at my work tastes like tar is not to my liking, sometimes I head over for a grande blonde roast. But yesterday, the lady behind the counter was frazzled by the lunch crowd and gave me a grande cup of espresso. I know I boast a preference for “strong” coffee but 12 ounces of espresso is not exactly what I had in mind. 2 very disappointing cups of coffee = a sign that I should think about drinking less? Nope. Coffee is my comfort blanket. Just gotta find a new source ;)
After leaving the office, I was on a mad-dash home. One of my best friends Bre came home from college and we were reuniting in our usual fashion: cooking. Bre and I have been cooking/baking/experimenting in the kitchen with both utterly-delicious and downright-ugly results since high school. On the top of our list: Strawberry Banana Oat Cookies.
Last nights menu: Sweet Potato Quinoa Cakes with Blackberry Salsa. These are like a heartier version of a potato pancake, something that sounded totally new and different. They were inspired by Jessica @ How Sweet It Is, though I definitely had to triple the recipe since we had company! I love making new recipes almost as much as I love not getting a cup of espresso for my afternoon pick-me-up.
I am really slow at preparing meals….it took me about an hour and 40 minutes from start to finish because I take chopping herbs all to seriously and am more cautious than necessary about measuring ingredients. I like to take my time! Most people could probably throw this together in half the time, and I promise it’s worth the wait.
Clean-eating is a trending diet/lifestyle that incorporates only natural ingedients/cutting out processed junk. I cannot say I follow a clean-eating diet all the time, but try to eat fresh fruits and vegetables, lean protein and whole grains as much as possible though the occasional granola bar/peanut-butter pretzel makes its way into my lunch from time to time/every single day…
- Drizzle 1 Tbs olive oil in a large skillet over medium-high heat; add cubed sweet potato, onion and pepper. Cover and cook for 15-20 minutes, until sweet potato is soft. Add garlic in the last minute.
- Remove potato mixture into large mixing bowl, and slightly smash the potatoes. Add the cooked quinoa, fresh chopped herbs, bread crumbs, more salt and pepper if you wish, and lastly the eggs.
- Get your hands dirty and form hamburger-sized patties. Using the same large skillet, heat up a drizzle of olive oil again and place 2-4 patties at a time. Cook for approximately 5 minutes on each side, until you get nice black grill marks. Serve them fresh out of the pan!
I like using fresh herbs; that’s something I don’t do enough. Use the leftover onion and cilantro in this blackberry salsa:
- 1 carton of fresh blackberries, smashed (juicy!)
- 2 Tbs cilantro (more or less depending on your preference)
- Juice of one lime
- 1/4 red onion
- 1 jalapeno (remove seeds & veins)
Mix well, cover and refrigerate. The longer it sits, the juicier it gets…
Admittedly I thought Blackberry Salsa was a little random but went with it. Not bad! I don’t think the cakes needed any sort of sauce, and blackberry salsa would be better suited for blue corn chips but it’s always fun to try something new and it definitely made the plate look pretty.
Check out Jessica’s original post here!
Last tangent: who watches The Voice? I know I’m a little behind, thanks to Tivo, but YAY for Danielle Bradbery! I think America is starting to get the country-bug which is Stinkin’ Awesome. Yeehaw y’all!
One of the (many) perks of having your parents come and visit: they stock your fridge! I was one happy girl when my parents brought a full Sprouts grocery bag full of things that I don’t usually buy here at school. Avocados and salmon, grapefruits and pears, more veggies and fruits and plenty of quick oats and brown rice. Definitely not your typical Top-Ramen kind of dorm-room-pantry.
I’ve been avoiding campus food in favor of my own healthy meals for the past week, and this dish has popped up twice in the past couple of days because it’s so delicious!
- Double the Omega-3’s from salmon AND avocado
- Monounsaturated fats (the HEART-healthy fat!)
- 4 ounce salmon contains 20 grams of protein with only 3.5 grams of fat
- Variety of vitamins from bell peppers including A, B6, C, E, and K
The sesame sticks are the least healthy component of this recipe, but by sticking to 2 tablespoon portion size, they still add crunch and flavor without too many extra calories.
I just prepared the salmon burger according to the package, baking in the oven for about 16 minutes. While it cooked, I mixed half of a ripe avocado with some lemon juice, pepper and garlic – Guacamole! Then I diced up 3 different bell peppers, and measured out 2 Tablespoons of Trader Joe’s Sesame Sticks.
Once the salmon came out of the oven, I topped it with some Light Asian Sesame Salad Dressing, the guacamole mixture, bell peppers, and sesame sticks. It looked pretty! Not gonna lie, I was kind of proud of myself for coming up with a recipe using all these great ingredients my parents brought me. Now I just need something that utilizes my left-over pear, broccoli, yogurt, and oatmeal….. ;)