Thursday, May 26, 2016

Harissa Spaghetti~What's for Dinner Thursday Addition

This recipe was just too good not to share.  The original recipe comes from Mike's blog The Iron You.  Mike is the creator of many amazing dishes.  We have tried many, and have loved them all.  His recent recipe for Harissa Spaghetti did not disappoint.

Harissa Spaghetti

*Mike used gluten free spaghetti, but you can substitute for zoodles or for any whole pasta.


2 garlic cloves, peeled
1/4 tsp fine grain salt
4 TBS olive oil
2 TBS harissa paste (Mike shares a recipe for making your own on his blog, but we purchased ours at World Market)
1/2 lb gluten free spaghetti or any other pasta
4 C baby spinach, washed and roughly chopped
1/2 C oil-cured black olives, pitted and halved
1 TBS pine nuts, toasted and roughly chopped
Zest of 1 lemon


Bring a big pot of  water to a boil.
In the meantime, place the garlic on a cutting board.  Crush with flat side of a knife.  Now crush and chop, crush and chop until you have a garlic paste.
Transfer garlic paste to a small bowl, add harissa paste, and olive oil. Whisk together.
Generously salt boiling water, add the pasta, and cook per package instructions.
Just before the pasta is done, add the spinach to the pasta water, count to 10, drain and set aside.
Heat the harissa dressing in the pot, add spaghetti and spinach, black olives, pine nuts and lemon zest.  Stir over the heat for a minute or so, then turn everything out onto a platter and serve.

I prefer to prep everything ahead.

The harissa paste definitely gives this dish a spicy kick, so adjust to your taste if needed.  As you all know by now...we love spicy foods!!


Sharing this recipe with the lovely hosts of Thoughts of Home on Thursday.

Wednesday, May 25, 2016

What's for Dinner Wednesday~Zucchini Shrimp Scampi

Our youngest stumbled upon this recipe on Pinterest, and after making it for herself just had to share!  It is delicious, and super simple to prepare.  A win win in my book for an easy weeknight meal.

Zucchini Shrimp Scampi
Serves 4

Original recipe can be found here.


2 TBS unsalted butter
1 LB medium shrimp, peeled and deveined
3 cloves garlic, minced
1/2 tsp red pepper flakes, or more, to taste (for those of you who like less spicy you know who you are you may want to use a little less)
1/4 C chicken stock
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1 1/2 LBS (4 medium sized zucchini, spiralized
2 TBS freshly grated Parmesan
2 TBS chopped parsley leaves


Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes.
Cook, stirring occasionally, until pink, about 2-3 minutes.
Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
Serve immediately, garnished with Parmesan and parsley, if desired.

We used this spiralizer from Williams-Sonoma.

I recently purchased this spiralizer from Bed Bath and Beyond for our daughter.

She said it worked GREAT!

Also, I noticed our local Whole Foods is now carrying zucchini already spiralized!  So easy!!

***I am in no way being compensated, the above are only my opinion on the two products that we currently love using.