…I felt like the north pole shipping center. We had a total of 5 (FIVE) deliveries from Fed Ex, UPS, the post office, etc. All the deliveries eventually wore sweet Koda out.
Luckily one delivery was her new bed! … which she LOVES!
Another package was a prize pack I won from @aimeeroo! I’ve never had a food scale, despite how much I advocate them to get an idea of portion size. I’m such a hypocrite. 😉
Another exciting element of yesterday? NEW INGREDIENT in the kitchen!!
It was my first time trying escarole. Escarole is fabulous because:
- In 1 cup of these cooked dark leafy greens, you’ll get over 600 percent of your daily value of vitamin K, over 150 percent of your daily value of vitamin A, and 65 percent of your daily value of vitamin C
- Escarole contains a good amount of many essential B-complex groups of vitamins such as folic acid, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3)
- Escarole also good source of minerals like manganese, copper, iron and potassium
I found a recipe using escarole on Eating Well, but changed things up a bit because… I felt like it 🙂
Whole Wheat Spaghetti with Shrimp & Escarole
First put on a big pot of water to boil…
While the water is coming to a boil, prepare your other ingredients. 1 pint of cherry or grape tomatoes, halved. 1 giant head of escarole, thinly sliced. And some onion, chopped… as much or as little as you’d like.
Also, get out garlic, 1 lb of shrimp, salt, olive oil, pepper, a lemon, feta cheese and white wine. ‘They’ say you shouldn’t cook with wine that you wouldn’t drink… good thing I’ll happily drink 2 Buck Chuck!
Add about 2 tsp of olive oil to a large pan and saute with 1-2 cloves of garlic over medium heat.
Add in your shrimp with salt and pepper.
Once your shrimp turn pink, remove them from the pan and set aside.
Back in the same pan, add 1/2 c of white wine, 1 more clove of garlic (I really like garlic!) and your onions.
Saute for 2-3 minutes then add your tomatoes and escarole.
You can add the greens one handful at a time as they cook down… or take my short cut 🙂
While the greens are shrinking, put 8 oz of whole wheat spaghetti into the boiling pot of water to cook for 8-10 minutes.
Return the shrimp to the pan, along with 1 Tbsp of fresh lemon juice, and a sprinkle of salt and pepper.
When the pasta is cooked al dente, drain and put into a large bowl. Add in greens and shrimp mixture, along with feta cheese. Mix well, and serve with lemon wedges.
I actually thought this was very tasty! it would be a great summer pasta dish. It had more flavor than I expected it to- YUM! Hubbs thought it was pretty good, but that the greens were bitter. He was right, they were slightly bitter (maybe not kid-friendly), but I liked it!
What is your favorite protein?
Mine must be shrimp. I like to put shrimp in everything! Happy Wednesday 🙂