Tuesday, July 16, 2013

My "Chopped" Dinner

Baby Girl and I lunched with friends yesterday rather than going to the grocery store.  That means that I had nothing planned for dinner other than to use up the "krab with a k" in our fridge.  

It was a little like being on the show "Chopped."  Which, by the way, if you're reading this Food Network, I would totally love to be on that show!


Baby Girl and I rushed around the Harris Teeter, at 4pm, that was completely out of everything and tried to come up with a suitable dinner.

She picked out Buitoni Cheese Ravoli.  

I picked out cherry tomatoes, avocados, shallots, goat cheese, and frozen corn kernels (this was for time's sake).  

Super random, right?  

I really wanted cilantro too, but the store was completely out (along with eggs, milk, and other grocery staples all stores should have).  Have I mentioned how annoyed I am at our store every single time I go?

You could leave out the ravioli and call it a dip.

You could substitute shrimp or chicken for the "krab" or leave out the meat entirely for a vegetarian meal.

Anywho, on to this random yet super tasty recipe I threw together last night.

We'll call it:  "Chopped" Summer Vegetable and "Krab" Pasta Salad



1 pkg "krab" meat (optional)
1 pkg Buitoni cheese ravioli (optional)
1 bag frozen corn kernels (or you can use fresh cut off the cob)
2 packs cherry tomatoes, cut in halves
2 avocados, cut into chunks
1 shallot, diced
goat cheese, crumbled

Dressing:
olive oil
juice of 3 lemons
cilantro, chopped
agave nectar or honey
salt and pepper

Put the cherry tomato halves, corn, and shallots in a large bowl.  Drizzle with enough olive oil to coat.  Salt and pepper generously.  Mix well.  Spread mixture onto a large cookie sheet and roast in preheated 400 degree oven for about 15-20 minutes.

Meanwhile, boil the water for the pasta and prepare according to directions on package. 

Make the dressing by combining the lemon juice, a few tbsp olive oil, a splash of agave nectar,  a handful of cilantro, and salt and pepper to taste.  Add the oil and nectar in small amounts until desired taste is achieved.  

When the hot ingredients are done, combine everything in large bowl and stir.  You can add the cheese now or use it as a topping after the salad is plated.

Voila!  Your most random dinner ever is now ready to be devoured!  It tastes yummy with pita chips to scoop up all the veggies!

We paired it with a French Chardonnay, Jadot Macon Villages.  A Pinot Grigio or Albarino would also do the trick!

Total Wine

p.s.  Why do I drink Baby Mama Juice?  Because sometimes you have to count the small victories in life.  Baby Girl used to love to swing but she's been terrified and has flat out refused to get her sweet tush in one for months.  I finally convinced her to try it this morning since her friend Ella was swinging happily after our pool play date.  Low and behold, Baby Girl loves it again.  Can I get an Amen?  She's afraid of so many things.  Thank heavens it's not the swings anymore!



3 comments:

  1. Dinner looks good! So colorful. What is going on with your Teeter?

    ReplyDelete
  2. That is an adorable picture of BG and her friend.

    ReplyDelete
  3. Sometimes "thrown together" dinners are the best!!!

    ReplyDelete

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