Scallops Provencal

This recipe surprised me.  It was much easier than I anticipated. I've never been impressed when I've cooked scallops, until now.  I finally got a nice sear of these suckers.
As an added bonus, this recipe calls for wine & we all know what that means... One splash for the dish & one for me, or two for me.

I didn't have parsley that the original recipe called for so I used thyme instead. I served these tasty scallops over some rice with peas & asparagus.

Click through for the full recipe.

Sprouted Kitchen's Tomato & Burrata Salad

I'm currently obsessing over this blog, I love the recipes & the photography & the messages.  It's a good blog written by a good person. You really don't need more than that.  I was inspired by some end of summer tomatoes & Sprouted Kitchen's Simple Tomato & Burrata Salad, so I mad it in my own kitchen. You can find the recipe here.

Burrata, by the way, is a basically a purse of mozzarella with a creamy center. If you've never had it you really just need to know that it's delicious & that's all.

Heirloom Tomato Quinoa Salad

Warm spring/summer nights make me want to eat healthfully. For dinner last night I served up this salmon with this quick filling quinoa salad.  Quinoa is so versatile you can literally add anything to it & it tastes good & will fill you up (read: Chris wasn't reaching for snacks after dinner). Last night I took advantage of some tasty heirloom tomatoes & other fresh spring veggies to jazz up my quinoa.

Click through for more pics & my quick recipe!

Easy Carrots

I made these carrots on a Monday night - which means they have to be quick to cook to make it to the table on a Monday.  They were THAT easy & super tasty!

Ingredients:

• 8-10 carrots, peeled & chopped (or save some time and use baby carrots)
• 1 shallot, halved & sliced
• 2 tablespoons fresh tarragon, roughly chopped
• 2 tablespoons olive oil (or you can use butter)
• salt & pepper
• foil

Make it:

1. Place all ingredients in the middle of a large piece of foil.
2. Fold the short ends of the foil in & crimp together. Then roll up the other ends to form a foil pouch but leave enough room to steam the carrots.
3. Throw the whole foil pocket on the grill for 10 minutes.
4. Remove from foil & serve warm.