The cooking streak continues thanks to a great Whole Foods restock on Sunday. For those of you who like to see the goods…
Here you have it.
Spinach penne pasta (coupon), sour cream, nutritional yeast (bulk), oat bran (bulk), eggs, gluten-free bread, tortilla chips (staple!), coffee, canned corn, canned pumpkin, cilantro, parsley, grapes, wild caught shrimp (coupon), wild caught salmon, prosciutto, diced green chiles, pears, apples, lemon, lime, mushrooms, onions, chicken broth, water crackers, seltzer water, salsa verde, tortillas, fancy cheese and spring mix.
And here are a some of my planned meals for the week.
– Creamy Shrimp, Prosciutto and Mushroom Pasta
– Sweet Potato and Black Bean Enchiladas with Salsa Verde
– Curried Pumpkin Lentil Soup
– Salad with Spice-Rubbed Broiled Salmon
So far I’ve made the shrimp pasta dish, the salmon salad and I just took a batch of Butterscotch, Pretzel and Chocolate Chip Cookies out of the oven. I think the cold weather is making me nest. Ha.
The shrimp dish was inspired by a Whole Foods coupon for buy a pound of linguine and get a pound of shrimp for free. I ended up saving $13 on the shrimp. Pretty sweet deal. They were sold out of linguine so I picked up spinach penne instead and then the wheels started turning. My dad used to make this shrimp and green noodle dish growing up. It is so delicious but really rich and heavy on the butter and cream. I used that as my idea-base and then put my own spin on it with the addition of prosciutto, spinach, mushrooms and more.
The pasta turned out better than I could have hoped and I had so much fun in the kitchen creating it…and a Highland Clawhammer Oktoberfest helped get my creativity flowing.
Gone are the summer days of natural lighting and I’m not even about to hassle with a lightbox when I’m hungry so this is the best it’s going to get in the photography department. So now the recipe, pour vous!
