Date Night Honey Cilantro Shrimp and Quinoa Salad

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Ah, date night. I vaguely remember date night. I can see it now through a fog of diapers, teething and footed pajamas. I remember getting dressed up in high heals (I vaguely remember high heals) and going to a movie.

Now date night is in the living room after baby boy has passed out. I love it. I really do.

A few nights ago I made this Honey Cilantro Shrimp and Quinoa Salad along with these brownies for date night. Then we watched the Sherlock on Netflix.

Make sure you watch the video. Head over to YouTube and leave a comment and give that like button a click.

I made the shrimp with a few things I had in my cabinet. It turned out great. Roasting shrimp makes it sweet and plump and it's so easy.

Honey Cilantro Shrimp:

What you'll need:

1/2 pound shrimp peeled and deveined
A bunch of fresh cilantro - about 1/2 a cup.
2 -4 tbsp honey
2'4 tbsp olive oil (I used Extra Virgin Kalamata Oil)

Combine honey, olive oil and cilantro. Add in the shrimp and mix with your hands.
Place in a greased pan and roast on 350 for about 20 minutes.

Quinoa Salad

What you'll need:

1/2 cup uncooked Quinoa - cook according to package instructions.
2 tbsp dried cilantro
1 tbsp lemon juice
One avocado cubed
2 cups cubed mango
stir together and add some fresh cilantro as garnish

Zucchini and Summer Squash, oven fried goodness

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Spring came early. Which concerns me. But it also means spring and summer crops are now available and since shopping in season is so important to save money and have a more sustainable plate, that makes me happy.

So summer squash and zuchini are plentiful in these parts. Since I do most of my produce shopping at the local farmer's market, that means they are a little cheaper now.

Last night we had burgers. And I wanted a good side dish that wasn't french fries. But seriously, what is a burger without french fries?

What about seasonal oven fries??? I have saved the day!

 

What you'll need:

Zucchini

Squash

about a cup of bread crumbs

1/4 grated parmesan

2 eggs

a paper bag

a greased cookie sheet

Preheat that oven to 425 and let's get started!

 

Wash your veggies and chop off the ends. Then cut each in half. The halves can then be cut in to four fries each. (Each vegetable will yield 16 fries.)

Dump the bread crumbs and parm in to a paper bag and shake.

In a bowl whisk your eggs.

Put your chopped vegetables in to your eggs and mix with your hands. Yes, use your hands. You can wash them later.

Then put the vegetables in the bag and shake, shake, shake.

 

Place the vegetables on your cookie sheet and bake for 25 minutes. These are so good. If you can't eat "fries" without dipping them might I recommend a little Greek yogurt and ranch mix. Yummy!