{Giveaway} Grow-Your-Own Mushroom Kit!

by amy on 16 April 2014

Grow-Your-Own-Mushroom Kit Giveaway!I’d like to introduce y’all to one of the coolest things I’ve seen – the Grow-Your-Own-Mushroom Kit made by Back To The Roots. It’s a nifty little box, filled with 100% recycled dry plant material (saw dusk, corn cobs, soy husks, wheat bran) and oyster mushroom seed. To grow your own mushrooms, you simply open it up, mist it twice daily (the mister is included), and in as few as 10 days, you’ve got organic, gourmet pearl oyster mushrooms, ready to harvest and eat! How cool is that?

I was lucky enough to try out a Mushroom Kit after winning one over on the blog Zest and Zeal. I was skeptical at first, as I don’t have the greenest thumb ever. But I followed the simple instructions, and sure enough, after a couple days, the mushrooms were already sprouting (see pics below). I harvested mine after about 12 days and they were SO perfectly delicious! Back To The Roots guarantees at least 2 harvests from each Grow-Your-Own-Mushroom Kit. Plus, when you post a picture of your fruiting Mushroom Kit to their Facebook page, they’ll donate a Mushroom Kit to the elementary school of your choice. How cool is that?

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Baked Garlic-Brown Butter FishDespite the fact that I grew up in Boston, the home of lots + lots of great seafood, I’ve never been a huge seafood fan. In fact, until this past February, I had never cooked fish AT ALL. That’s right, not a single time. My husband is a huge seafood lover, so I set myself a little goal – to learn to cook + enjoy fish. We’ve had some ups + downs in my foray into fish-cooking. There was a blackened tilapia, which was really good. But there was a ginger-soy tilapia that was really bad. And then there was this, my favorite of all the fish recipes so far – Baked Fish with Garlic-Herb Brown Butter.

Y’all, this is SO delicious. For the past month, I’ve made this every Friday evening for my husband + I, as it feels fancy enough to be a celebratory Friday night dinner, but is still quick + simple after a busy day + week. The fish is buttery, fork-tender + packed with tons of amazing bright flavor. I use very mild white fish like swai or tilapia, and the light sweetness of the fish pairs beautifully with the robust sauce. So, if you’re looking for a new, simple seafood recipe, give this a try!

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Chicken-Zucchini Meatballs {Paleo}

by amy on 30 March 2014

Chicken-Zucchini MeatballsToday, I’m participating in a fun blogger event — the Secret Recipe Club. How does it work? Every blogger is secretly assigned another blog + chooses a recipe from that blog to make. On reveal day (today!), all of our posts go up at the same time, + everyone gets to see who was assigned to their blog, which recipe they chose, + how it turned out. Fun, huh?

I was assigned A Calculated Whisk, a blog full of both tasty sweets AND super scrumptious savory dishes. Y’all may know that I’m a serious meatball lover (as evidenced by My Favorite Meatballs, these Honey-Chipotle Turkey Meatballs, + this Italian Wedding Soup with mini-meatballs, to name a few), so I knew immediately what recipe I wanted to try: these Chicken-Zucchini Meatballs. And y’all, they were AMAZING. They are packed full of flavor, with a wonderfully-caramelized exterior + a tender, juicy, flavorful inside. These were so good that I had them for lunch, right after I made them, and then again for dinner a few hours later. Gotta love a double meatball day! I served mine with zucchini “pasta,” but they’d also be fab with couscous, cauliflower-rice, or traditional pasta.

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Bacon + Kale Quinoa Fried Rice

by amy on 26 March 2014

Bacon + Kale Quinoa Fried RiceI’m a huge fan of farmers’ markets . Not only is much of the produce local + organic, but in many cases, it’s also much more reasonably-priced than supermarket fruits/veggies. Once a week, we take a trip to the local farmers’ market, basing our week’s meals around whatever tasty, in-season produce we picked up. Last weekend, I came home with a huge amount of kale and cauliflower. Wanting to try some new-to-me recipes, I took to my Facebook page to ask for ideas. And y’all did not disappoint! I’ll be sharing the results of your wonderful suggestions in the upcoming weeks!

First up, I tried this *amazing* Bacon + Kale Quinoa “Fried Rice,” suggested by awesome reader Chrissy. And y’all, this is truly one of the tastiest things I’ve eaten in a while. It is the perfect combination of flavors + textures, from the salty, chewy bacon + rich, fluffy egg to the earthy kale + hearty quinoa. It’s fantastic on its own as a light meal, or you could can make it a heartier dinner by serving it alongside some grilled fish/chicken or sauteed tofu. Or, it would be scrumptious as breakfast/brunch with a fried egg on top. However you decide to serve it, you’ve gotta do me a favor and try it soon, because I promise that you’ll love it! Consider yourself warned, though, that it’s very very addictive. I had a hard time stopping myself, even after my second bowl. =)

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One-Pot Tortellini with Sausage, Spinach + PeasOne-Pot Tortellini with Sausage, Spinach + PeasI am such a huge fan of one-pot meals. They are wonderfully quick + easy to come together, you don’t need to be juggling 4 different pots/pans over the stovetop, and there is (HOORAY!) only one pot to clean up at the end. My One-Pot Tomato, Basil + Chicken Pasta is now one of my most popular blog recipes, so I thought it was high time to share another one-pot wonder with you: This awesome One-Pot Tortellini with Sausage, Spinach, + Peas.

Y’all, this pasta is SO good. Since I first made this meal a couple months ago, my husband has requested it over + over again, + we now make it at least once every other week. It’s a hearty, flavor-packed pasta dish with a perfect combination of different flavors + textures, + a great blend of protein, veggies + carbs. And it’s wonderfully customizable, depending on what you love. Don’t like sausage? Try substituting ground beef or turkey. Not a huge fan of baby spinach? Get fancy + use arugula or swiss chard instead! Not diggin’ vodka cream sauce? A simple marinara or tomato/basil sauce would be awesome. Or even try it with alfredo sauce, yum! The possibilities are endless. =)

And one final bonus, if I haven’t already sold you on this dish? The leftovers are fantastic! While I love this as dinner, I almost look forward to the quick-to-heat-up + super delicious lunch leftovers for the next few days even more!

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