Happy Cinco De Mayo!! No Margaritas!? Just straight tequila! LOL! We had some leftover scungilli salad so in celebration of Cinco De Mayo we added some avocados, jalapeno pepper and a little lime. Marinated shrimp and sauteed in olive oil with fresh garlic. Another wonderful dinner.
Scungilli is one of our favorites. We typically cook the scungilli with fresh garlic, butter and at least a pound of fresh mushrooms. Putting all ingredients into pot and reducing liquid from scungilli. This dish is wonderful over a thin pasta. We also like a little Alfredo sauce, cherry tomatoes and crushed red peppers. Of course a nice garlic bread is always good. Well… this day of all the carbs has come to an end in our kitchen. With Steve being on the Weight Watcher’s diet we’ve had to come up with some new ideas for our favorites. It has actually been a lot of fun and the meals are awesome. I’m also so happy to say Steve has lost 15 pounds! So we took that scungilli drained all the liquid added celery, onion, black olives, fresh squeezed lemon juice, garlic cloves, olive oil, cilantro and a little salt and pepper.
Wow! This is one beautiful salad filled with fresh, bright flavors. We both enjoyed this dish so much. For the most part it was free. Very low points and totally satisfying. We will definitly make this again.
This is such a wonderful time of year with everything coming to life.
As usual, everything was amazing!
I think she likes it!
Our next adventure was at the Public Market. This is another one of our favorite places. They offer an incredible selection of cheese, wine, seafood and more. There are several different food venders, and something for everyone.
As you can see, we had a very nice time together. Thanks for visiting Hannah!
Hope you come again soon! XO
As I was putting all of these vegetables and fruit through the juicer,
enjoying all of the beautiful colors, flavors and memories,
I was thinking about Easter when our kids were younger, and using some of these beautiful vegetables to make our dye for coloring eggs. We used onion skins both brown and red, beets, greens, grape juice and blueberries. The colors are awesome. I hope you give it a go. It’s a lot of fun!
This looks like a fun link!
The perfect opportunity to teach your children about vegetables, gardening, how to plant, nurture, harvest and cook. And most of all to give them an understanding of where this food comes from that we find in a grocery store.
A large portabella mushroom is a vegetarian’s perfect replacement for a tenderloin. It slices like a filet and the juice from the mushroom is just delicious. These mushroom caps are amazing!
This one was made with kalamata olives, parmesan cheese and sliced fresh garlic placed between the gills of the mushroom. We then spread our homemade pesto over the top. Baked about 7-8 minutes at 400 degrees, removed from the oven to sprinkle with mozzarella cheese and then under the broiler for about 90 seconds.
We’ve made these several times. So many of the recipes we’ve read, often tell you to bake or grill mushrooms five minutes on each side. We don’t do that. We bake them gill side up the whole time with toppings, without turning at all. The juice from the mushroom is held in the cap to enjoy when you serve it. The best!
We served the mushrooms over a bed of mixed greens, cherry tomatoes, cucumbers, peppers, feta cheese and yes, a few more kalamata olives, drizzled with ‘mushroom and sage EVOO’ and just a touch of blackberry balsamic vinegar. What a beautiful meal. We enjoyed it so much that last night (a week later) we made portabellas again.
You can really have some fun with this. It’s like dressing a pizza! Enjoy!
St. Patrick’s day has always been celebrated with a green beer and corned beef, cabbage, boiled potatoes with carrots. This year we did reubens. Steve made a small brisket for himself and Emily and I shared a tofurkey reuben.
Emily and I both agree the peppered tofurkey is awesome.
This was his first week of Weight Watchers so he did choose to have an open faced sandwich eliminating one slice of bread. One week of healthy choices losing 3.5 pounds! Nice Job!!
The best layer on both of these sandwiches would have to be our home made sauerkraut. Delicious!
We put all of the kraut into a very large pot and brought the temperature up to 180 degrees before filling jars. During this time we added a pinch of sugar and caraway seed. After the jars were filled we put them into a hot bath for 15 minutes.
I must say, this is some delicious kraut. So much so, that since the grocery stores have an abundance of cabbage during this celebration of the Irish, we picked up 12 pounds so that we can start another batch. We are also going to give kimchi a try. Exciting!!
I hope that you all had a wonderful St. Patty’s day.
May the luck of the Irish be with you!