Eggs are our ingredient of the season. That link will take you to our archive of egg posts.
Get ready for the deviled egg recipe that you’ll be taking to picnics all summer long… Continue reading
Get ready for the deviled egg recipe that you’ll be taking to picnics all summer long… Continue reading
Happy Monday! If you’re anything like me, Monday may bring about the stress of having to feed yourself delicious and healthy lunches each day in order to fuel yourself. Some weeks I’m utterly overwhelmed with the chore of feeding myself, other weeks I somehow scrape by, but the best weeks are when I prepare this Lemony Chicken and Broccoli Salad or fresh Shrimp Salad to keep me going each day.
Is this the summer of shrimp salad? For me it is. I’ve had three varieties in just as many weeks. I can’t remember eating much of it in the past, but that’s changed, I love this citrusy Shrimp and Avocado Salad recipe by Jami. It’s perfect eaten alone or on toast. A crunchy cracker like this Trader Joe’s whole wheat pita variety would work well too.
The Shrimp and Avocado salad is easy to make, especially if you buy your shrimp pre-steamed and a fresh pre-made mango salsa. If you can’t find a freshly made mango salsa, you’ll have to make your own. It’s super easy and I highly recommend using frozen mango so that it’s of peak freshness. I promise it doesn’t degrade the quality, I actually prefer it to what we consider ripe mangos in the states.
I may be taking some liberties in calling this three sisters stew, but whenever I see any combination of winter squash, corn, and beans, I think of the sisters. That combination of vegetables goes together in this savory stew as well as they grow together in the garden. What I’m trying to say is that this dish is fan-freaking-tastic. It’s delicious, is packed with vegetables, and pairs well with any number of meats. We served it with our favorite fried chicken, which is another recipe we shouldn’t keep to ourselves (look for it soon!).
The recipe below is based off of this one, but with a few tweaks. For example, I can’t help but start a vegetable soup with diced onions and carrots, so we threw those in with the original recipe’s red pepper. I’m also a big fan of Rapunzel’s vegetable bouillon, so I substituted that in place of the chicken stock. Loving to garnish with avocados where ever we can (even in the form of avocado ice cream!), a few slices goes perfectly with this soup.
In addition to those full-on changes to the recipe, I made a few basic swaps too. I used a can of fire-roasted tomatoes in place of the plum, and I used dried beans in place of canned. When it comes to beans, I almost never used canned. I’m just a fan of keeping dried beans in my pantry and then using our pressure cooker to soften them up on a moment’s notice. I’ll even make more than I need, using the extra for a dish later in the week or freezing them*. I also like that I can keep them in the cooker for a few extra minutes to create a cracked and really soft bean, making them even easier for Alex to eat.
The recipe called for a garnish of toasted pumpkin seeds (if it didn’t I already had plans to add some – great minds!). I think we’re toasting pumpkin seeds on a weekly basis around here, primarily for adding to salads. I always toast them on the stovetop in a small cast iron pan. Put the pan over medium-high heat, add the pumpkin seeds and a sprinkle of salt. Toss them regularly and take them off the heat the moment they begin popping. Easy peasy… and like the beans you’ll want to make extra, but in this case the extra’s for snacking before dinner :-).
If you’re like me, you may get the idea that you want to partially blend this soup when finished. It’s something about a soup with winter squash and beans that makes me want to grab the immersion blender. If you’re like that too, don’t do it. This recipe creates a nice, hearty vegetable soup, and I’m convinced that there’s nothing to gain by blending it. Make a batch and let me know what you think. In line with that thought, you’ll see that you have to add raw squash to the pot, which means you may have to spend some time peeling and chopping a raw pumpkin (unless you pick up a pack of the chopped and peeled butternut squash from Trader Joe’s!). At first I wanted to roast my pumpkin to make removing the flesh easier, but if I did that, then the pumpkin would be mushy and wouldn’t hold its shape well in the stew (a characteristic that’s great if you do plan on making a blended soup).
Ingredients
Instructions
There you have it! A veggie-packed stew for a cool fall day, and if you have kiddos, you can teach them about the three sisters (not the Schu sisters!) over the dinner table.
After all of our desserts and drinks in the lemon category, are you ready to try something savory? This Lemon Ricotta Pasta is the perfect savory use of lemon. The citrus takes a pasta dish that could feel heavy when mixed with two cheeses and lightens it up, perfect for a summer dinner on the deck.
As you’ll see, this dish is also crazy easy to make. After an early morning flight back to Colorado yesterday, our family is still in recovery mode and trying to get back into a routine. It’s weeks like these when I like to cut myself a break and keep dinner simple while still actually cooking because I find that even simple dinners are key to helping us regain a routine.