Our anniversary was this past weekend and all I have to show for it is 2 corks. Champagne for breakfast, cake for lunch, and wine for dinner. No shame.
I completely forgot what flavor our topper was – so that was an anniversary present in itself. Red velvet for the win!
It’s been a while since I’ve written and we’ve had some great dishes I want to share!
A few nights ago, I pan charred these carrots since it was too cold to grill. They are extremely easy and a quick, flavorful side. I think even non-veggie lovers can agree that carrots are delicious.
Cut carrots into 2″ long Batons (carrot sticks). Coat with equal parts oil & balsamic and add about 1 – 2 teaspoons of maple syrup. Let those sweet babies cook on a grill pan or in your oven if you prefer. Keep cooking until you can pierce them with a fork.
We served these with zucchini noodles, red pepper, sausage, marinara, and mozzarella cheese.
Zucchini noodles with sausage and peppers
Directions: Sauté thinly sliced red pepper in a few teaspoons of olive oil. To the same pan, add your sausage (I used 2-3 ounces), breaking it apart with a wooden spoon to allow full browning and continue to let peppers soften. Your kitchen should be smelling wonderful by now!
Next, add your zoodles (either purchase these pre-spiralized or spiralize them yourself… I’ve got the kitchenaid attachment but there are several other devices you can use: here and here). These won’t take long – just let them soften for a few minutes. Finally, add your marinara and allow all of the flavors to come together. Don’t forget some shredded cheese. Mmm.
Finally, I have to share with y’all my new favorite grain: Kamut.
Holy cow. I am pretty sure I have never had this before – where have I been? It is golden! Nutty, hearty, and packed with protein, fiber, zinc, B vitamins, and carotenoids. Have you tried it?
We paired it with roasted broccoli and chicken. Then added a little sauce to bring it all together.
Combine in a glass jar and microwave the following ingredients for about 30 seconds:
- 2 T olive oil
- 2 T rice vinegar
- 2 tsp soy sauce
- 1 tsp lime juice
- 1/2 T creamy peanut butter
- 1 tsp freshly grated ginger
What are you looking forward to now that it’s Spring?
Easter? Lent to be over? Lamb recipes? Are you one of the lucky ones I envy who gets a Spring Break? I want to hear about it – whatever it is!