OKAY. THE PICTURES AREN’T SEASONAL.
I get it. Ya win some ya lose some. Unless you’re on a homestead or incredibly devoted to your local farmers markets, or a modern day Martha Stewart amidst pandemic and have a perfectly timed greenhouse then…… you’re shit out of luck if you’re looking at the photos for recipe inspiration.
But maybe you’re a little more human and understand the beauty of imported goods and how tomatoes in January are just as sweet as the ones you get in July when you live that GMO life. Maybe you aren’t a huge fan of fall ingredients and really want to tap into global warming and embrace the above average fall temperature we are having this year. Sure? Sure. Or maybe you’re like me, and seven weeks pass after you make the recipe and realize you’ve been MIA for a wee bit and decide it’s finally time to dust your websites shoulder off.
This bowl is pretty darn good, pretty darn simple, and pretty darn healthy. Without tasting super healthy. Because ya’ll know how I roll in that department so it’s a little give and a little take.
Not exactly a note, butttttt: I did use Trader Joes frozen cooked peeled and deveined shrimp because I’m living that single mom // work // remote school lifestyle right now and easy is QUEEN when it comes to my meals.
Any vegetable mix will do here. Really. Take whatever is dying in your fridge and add it to this dish in replacement of the vegetables I added in the pan (except include the smashed garlic and some sort of onion). Theres plenty of extra spice to go around.
That’s all folks. Enjoy
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