Good afternoon to my three followers!
I am really missing eating out this week so I ordered out Thai on Sunday night from Silver Spoon and it was SO good. I then heated up the leftovers Curry on Tuesday with some chicken + rice and more veggies. I truthfully didn’t cook much this week but wanted to do a big freezer cleanout!
Wednesday rolls around, I decided I really wanted pizza and a salad so I popped in a GF cheese cauliflower crust pizza from Trader Joes and made a quick and easy salad and boom that was Wednesday night. I use a pizza crisper pan to get the pizza super crispy and added some shredded basil just for a fresh bite.
Thursday I heated up the frozen Cioppino from Trader Joes and doctored it up a bit but MAN was that tasty… dipped some crusty sourdough bread in it.
BUT BACK TO THE ONE THING I MADE HOMEMADE THIS WEEK… this super yummy salad.
I randomly had some blueberry goat cheese and instantly knew I wanted it in a salad. Paired with peppery arugula and watercress… so perfect for Spring!
Ingredients
Peeled and deveined shrimp
Blueberry goat cheese
Champagne vinaigrette (I use Brianna’s!)
Arugula
Watercress
Chopped Himalayan sea salt almonds
Fresh blueberries
Method:
Sautee your shrimp in a little olive oil over medium heat and season with a little garlic salt + pepper. Once cooked, cool for about 5 minutes so your salad doesn’t become wilted. Toss together your ingredients for your salad and top with the shrimp! It’s so easy and delicious.
xx
Taylor
foodierunion.com 