Food - Springish
Ah, springtime and the milder weather begs us outside to eat yummy meals, some on the lighter side, to celebrate the season. I do love a bowl. Bon Appetit!
shrimp, roasted potatoes & asparagus bowl
slice in half, small potatoes (I like the “rainbow” ones), toss with olive oil, salt & pepper and roast in oven on 425 degrees for about 10 minutes, then flip and roast about 15 minutes longer. Sprinkle with chives and shredded gouda (or any kind of cheese you like).
sauté fresh shrimp in butter, garlic, salt & pepper, dill, lemon juice and smoked paprika just until it turns pink.
trim off the tougher bases of asparagus, place in pan with just a little water, bring to a boil until the stalks turn bright green, remove and drizzle with melted butter, lemon juice and zest.
That’s it! Super simple and quick, best enjoyed outside in the fresh air.
steelhead trout, cheesy polenta & avocado salad bowl
marinate fish in olive oil, salt & pepper, garlic powder, smoked paprika & maple syrup, then grill until flaky
cook polenta according to package directions ( I added shredded cheddar and gruyere cheese)
slice an avocado and sprinkle with “everything but the bagel” seasoning, place along with any type of greens you have (I used arugula and basil) and drizzle your favorite dressing on top ( I used honey mustard).
pasta salad with avocado bowl
when you have leftover pasta from a different dinner dish the night before…
add chopped red and green peppers, sliced shallots, garlic, mushrooms, basil, chives, pumpkin and sunflower seeds, olive oil, salt & pepper, and top with shredded parmesan and pickled red onions
slice avocados and sprinkle with “everything but the bagel” seasoning
Pickled red onions are so delicious, sweet and add a little crunch and pretty color to salads and sandwiches!
Simply thinly slice a small red onion and place in a bowl…place ½ cup of apple cider vinegar, 1 tbsp of honey, 1 tsp of salt in a small pot and bring to a boil…slowly pour the mixture over the onions and let cool completely…I added poppy seeds to mine and poured into a jam jar…will keep in the fridge for about two weeks (but they’ll be gone long before then ;) )