This whole spring forward thing has me all out of sorts. The past few mornings have been brutal and I’ve felt as though I could easily sleep another few hours. This, coming from the girl who is generally bounding out of bed at 7am or shortly thereafter, even when there’s nothing forcing me to do so.
Daylight savings and being behind on reading (as in, staying up too late). I’ve got to wrap up one book, Domincana (highly recommend with just a few pages left), before starting on my book club book for the month – A Gentleman in Moscow (can’t wait to start it!).
With the time change, the mornings are dark. My kids certainly don’t want to get up, either. But man, those evenings…daylight! It’s gloooorious.
I started taking blog photos outdoors again! My neighbors haven’t had anything to talk about all winter, other than my 6-foot-tall snow poles that, I guess, won’t be needed this year. I mean, I’d certainly raise an eyebrow at a neighbor who took pictures of food every night on her front porch. Just sayin’. #sorrynotsorry
Super annoying? My SD card eating more of my pictures. Two meals – pictures are POOF, gone. Technology, I tell ya. It’s great until it’s not. Hopefully it’s great if/when non-essential healthcare personnel are quarantined on account of COVID-19. Things are getting rather intense…and the thought of how caught up on blogging I could get during a quarantine definitely crossed my mind tonight during my evening cook-photog-eat scramble.
What wasn’t lost? These images of this amazing recipe. Super simple, absolutely delicious, and quite nutritious. Ready in 30 minutes, this recipe is worthy of a repeat!
- 1 lb raw medium shrimp, peeled and deveined
- 2 Tbsp + 2 tsp olive oil
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1 tsp Italian seasoning
- 1 tsp salt
- freshly ground black pepper, to taste
- 1 medium head broccoli, cut into florets (about 1 pound)
- 1 medium heat cauliflower, cut into florets (about 1 pound)
- ¼ cup (1 oz) freshly grated Parmesan cheese
- ¼ cup (1 oz) pine nuts, toasted
- juce of 1 lemon
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- Place shrimp in a medium bowl and add 2 teaspoons olive oil, garlic, shallot, Italian seasoning, ½ teaspoon salt, and black pepper, to taste. Gently toss to coat; set aside.
- Place broccoli and cauliflower florets on the prepared baking sheet and drizzle with remaining 2 tablespoons olive oil, ½ teaspoon salt, and black pepper, to taste. Toss well and arrange in a single layer. Roast for 20 minutes, tossing about half way through.
- Remove the sheet pan from the oven and nestle the shrimp among the florets. Roast for 7-8 minutes or until shrimp are pink and cooked through.
- Top with Parmesan, pine nuts, and lemon juice. Serve immediately.
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