Shrimp Eggs Benedict
Working nights has really made me love breakfast. Since I have to be into work by 2:30 or 3, I don’t feel like I really have time to make a nice recipe for my blog on days that I work, but breakfast is a different story. I can wake up early, make a delicious meal, and still have time to photograph it before work. I never was a huge breakfast recipe fan before, but lately I have been loving making delicious, over-the-top breakfast dishes.
Chili Mac ‘N’ Cheese
Sorry in advance for such a short post. I am trying to keep up with providing you all with tasty recipes while also trying to live life to the fullest for my 8 months in Hawaii. I know you are all awesome, so I am sure you understand. I am writing this post at 12:15 AM before heading to bed so that I can wake up at 5:30 to head to the North Shore to watch the sunrise and surfing before I go into work again tomorrow afternoon. =)
Spaghetti Squash & Meatballs
Happy Monday everybody! If you read my last post, you heard my side comment about my dream of opening a food truck. Many of you were intrigued by this, so I figured I would share a little bit about that with you all. I just love the idea of food trucks, being able to go where ever you want, the beach, a ski resort, main street, etc. I also love the fact that once you have made enough money you can pack up and go. Gives you time to do other things that you love. I would want to have a sandwich food truck; I love sandwiches. I think there are just so many possibilities and ways to be creative. My sandwiches would be super unique and out there, with the option to build your own as well. So there is a little bit about my dream of owning a food truck, haha. And yes, the squash are back. You didn’t think that winter was over yet did you?
Featured Foodie Friday: Healthy Foodie Travels
Happy Friday everyone! I would like to announce that I am officially a college graduate! Since I graduated in the fall (a semester early!) the ceremony was very small, which was nice. I only knew one girl graduating with me, but I also had the chance to talk to my professor who inspired me to create this blog. We can all thank Mindy for the creation and continuance of Savour the Senses! But back on topic, Friday means time to featured another fellow foodie. This week we have Kiri from Healthy Foodie Travels with a simple, healthy recipe for you all. With that, I give you Kiri:
Chinese Chilled Soy-Glazed Asparagus and Shrimp w/ Warm Tomato Sauce
Roasted Peach & Tomato Gazpacho
For those of you who don’t know, I am currently in a small town in Southern Italy called Spongano. I am taking classes at a cooking school in a CASTLE! The weather has been great and the food has been delicious. I will be posting a couple of things about my trip soon, but for now I want to share this delicious gazpacho recipe that I made before I left.
Zucchini & Eggplant Stew
I feel like I need to apologize for this post if you don’t like zucchini or eggplant, but I just can’t seem to use it all up! It is seriously like the magical vegetable combination that just keeps returning after you take it out of your fridge. If you have partial zucchinis and eggplants leftover from other dishes, this is a great way to put them to use and eliminate wasting them. Once again, please bear with me; I have felt like I have eaten zucchini and/or eggplant for every meal (even at work!) for the last month!
Breaded Zucchini & Eggplant Pasta w/ Chive-Basil Pesto
The fall has begun to roll in and the garden veggies just keep on coming. It is kind of nice hardly ever having to go to the grocery store. Instead, I get to walk into my garden and look around for what my next meal is going to be. The spaghetti squash have also begun to grow and there are tons of tomatoes waiting to turn. Of course, the zucchini has been endless as well. I also got a lot of eggplants from my mom’s farm, so I decided to make this dish using my homegrown herbs and veggies. Here is the continuance of my never ending zucchini recipes.
Zucchini Wrapped Mahi Mahi w/ Tomato Aioli
Have you ever had your freezer melt and lose all of your food? Well, this almost just happened to me. I had all of my proteins in the basement freezer, including a bag of salmon, a bag of shrimp, a bag of mahi mahi, a 3 lb tri-tip, 2 strip steaks, 1 pack of bacon and 6 chicken breasts. While cooking dinner last week, my roommate came upstairs with a bag of dripping, melted, rotten bananas in her hand saying, “You might not want to eat anything in that freezer down there….” Of course, I immediately panicked. Luckily, the door hadn’t been open long enough to melt all of the proteins; I only lost the pack of bacon and two strip steaks. Now all of my proteins have a new home in my mini fridge freezer.
Zucchini & Tomato Gratin
Isn’t it kind of funny how every time a season changes, a year ends, a month ends, school ends or school starts everybody always says “Wow I can’t believe it’s already ____”? It’s not a rare thing for it to seem as though time just flew right past us, yet we always are surprised by it. Instead of being surprised, realize how fast time passes and focus on this moment, these people and these things that you have in your life right now; they will come and go quicker than you may think. I think watching time fly past is a sign that we need to slow down and live today instead of always working for tomorrow.
Salmon w/ Peach & Tomato Compote
One thing I love about summertime is the Farmer’s Market. During my last visit to the farmers market, I got these delicious heirloom tomatoes and Palisade Peaches (some of the best peaches in Colorado!). I knew I had to make something delicious with them. If you have never eaten an heirloom tomato, I highly suggest that you get on it! They are so delicious and not to mention super cool looking! I love just looking at all the different heirloom tomatoes in the bunch.
