Our Fabulous Bites

Photo cred: Oh My Veggies Another pasta dish winner for all of us, though Josh and I both agreed that it could use a little something more. I think next time we will add shrimp. It's simple and fast. One-Pot Pasta Primavera 4 cups low-sodium vegetable/chicken broth 8 ounces linguine, uncooked (I used angel hair, and just cook it less) 1 small onion, halved and sliced thin 1 pound broccoli crowns, cut into large florets  1 1/2 pounds asparagus, ends snapped off and cut into 2-inch pieces 4 ounces sliced white button mushrooms (about 1 cup) 4 large cloves garlic, minced 1/4 teaspoon crushed red pepper flakes  1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 3/4 c peas  1 small handful fresh parsley, chopped (about 1/2 cup chopped) 1/4 cup heavy whipping cream 2 tablespoons grated Parmesan cheese Zest of 1 lemon (add juice at the end) Additional salt and pepper to taste Additional Parmesan cheese for

Photo Cred: Amuse Your Bouche All of us really enjoyed this dish, especially Josh. The only thing I would change is adding more of the vegetables. I also made ours with angel hair pasta, since I didn't have penne, and I felt like something light. I will post the recipe I used, but again, I would use more veggies than listed. Veggie Pasta with Artichokes and Asparagus 250 g pasta 1 tbsp olive oil 6 stalks asparagus, trimmed and cut into 1 inch chunks (i used more) 2 cloves garlic, minced 50 g sweetcorn kernels 100 g cherry tomatoes, halved 3 marinated artichoke hearts, cut into chunks (note: a lot of jars will contain quartered hearts, in which case you'll need 12 pieces) S&P 2 tbsp fresh chives, chopped (I didn't have these, so I used green onion) Boil the pasta until al dente. Meanwhile, heat the oil in a large frying pan, and add the asparagus, garlic, and corn. Cook for 5 minutes over medium heat, then turn the heat down a little an

I have a lot of recipes to post, and many are from months ago. I think this pictured dish is for the following recipe. It's got to be close, at least. Slow Cooker Jambalaya 12 0z chicken andouille sausage, sliced 1 (28 oz) can diced tomatoes with juice 1 onion, chopped 1 green bell pepper, chopped 2 stalks celery,  chopped 1 cup low-sodium chicken broth 2 tsp dried oregano 2 tsp dried parsley 2 tsp Cajun seasoning 1 tsp cayenne pepper* 1/2 tsp dried thyme 1 cup dry brown rice Place all ingredients except rice in slow cooker. Cook on low for 7-10 hours, or on high for 3-4 hours. Cook rice according to package instructions. Stir rice into jambalaya at the end and serve hot. Bon Appetite!

I could eat salmon daily if it was financially responsible. This was another yummy quinoa dish that was all enjoyed. The only thing I wish I had done differently was get a better sear on the salmon. Next time. Mexican Quinoa Bowl with Roasted Salmon and Cilantro-Lime Dressing 2 boneless, skinless salmon fillets 1 c. cooked quinoa 1 (15oz) can black beans, rinsed and drained 14 oz corn 1 tbsp minced garlic 3 tbsp chopped green onion 1/4 c. chopped cilantro 2 tbsp lime juice 1/2 tsp cumin S&P 1/4 c. evoo 1 roma tomato, diced 1 avocado, diced extra cilantro for garnishing Preheat oven to 400. Pat salmon fillets dry. Generously coat both sides of each filet with evoo and season with s&p. Heat an oven-proof skillet over medium-high heat. Place salmon fillets in the skillet and sear on each side for about 2 minutes, they should be nice and golden. Place skillet in the oven and roast for 6-10 minutes (or until cooked through). While the fil

We've been on a quinoa craze lately. All four of us really enjoyed this dish, and it was really simple and quick to make. I could eat a lot of this stuff. Cajun Shrimp and Quinoa 3/4 lb shrimp (honestly I don't know how much shrimp WE used, but this was the recipe) 4 medium tomatoes, cut into chunks 1 jalapeno, seeded and chopped 1/2 c. chopped yellow onion 2 cloves garlic, minced 1 tbsp tomato paste 3 tbsp olive oil 2 1/2 tsp cajun seasoning (again, I didn't measure this, just sprinkled as I desire) 2 1/2 c. cooked quinoa 1 c. shredded fontina cheese S&P to taste Fresh cilantro for garnish  Toss the shrimp and 1 tsp cajun seasoning together, set aside. Toss the tomatoes with 1 tbsp olive oil and 1 tsp cajun seasoning, set aside. Heat 1 tbsp olive oil over medium heat in a cast iron skillet (or any oven-safe skillet. If you don't have one, just transfer from a regular pan to an oven-safe dish before placing in the oven). Cook