I don’t even remember how I stumbled on this recipe from sheknows.com, but, with a few modifications it became one I know we’ll make over and over again for Cooking Club. The sauce is reminiscent of some of the pestos we’ve made in the past and all the beautiful green ingredients just scream SUMMER! But I also feel that since it relies on spinach rather than basil we’ll make this year-round. Continue reading
This is one of my favorite new recipes (I kind of feel like I say that about every recipe since I only post ones I really like ;))… especially for the summer because it’s SO fast and doesn’t require a lot of time in a hot kitchen. It was based on this recipe from Skinnytaste.com. As usual, we wanted to boost the protein so I increased the shrimp in each portion and added Mung Bean Fettucini for an extra pop of protein (and fiber).
As soon as we made this recipe from Blue Apron, I knew I was going to be modifying it for Cooking Club! So easy and delicious… and a simple swap of Edamame & Mung Bean Fettuccine for the fresh pappardelle gives it big boost of extra protein and fiber!
Another bonus: using just the leaves of the Brussels sprouts leaves you all sorts of extra sprouts to do something delicious with.
I’m so excited to finally post this recipe! We’ve made it about a dozen times in Cooking Club and I think we finally perfected it! I also love that it’s a good demonstration of how you can take a recipe and use it as a starting point to really make it your own… whether you’re tweaking it for taste or specific nutritional concerns, etc. This is actually adapted from a recipe on Skinnytaste.com (one of my very favorite places to get recipes) which was in turn adapted from a recipe in Bobby Deen’s cookbook From Mama’s Table to Mine: Everybody’s Favorite Comfort Foods at 350 Calories or Less. Continue reading