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This warm roasted shrimp salad tastes like the early days of spring. It’s bright and cheerful, thanks to plenty of tangy lemon juice and a heap of chopped fresh dill. The roasted shrimp and peas are paired with toothsome Israeli couscous, which is toasted to bring out its nutty flavor. The couscous matches up almost perfectly in size to the green peas, so you can scoop everything up in big, easy bites.
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This simple side dish is just as much about the tender roasted asparagus as it is about the burnished lemon slices that are tossed in the mix. The thin rounds caramelize as they roast alongside the asparagus, retaining their signature sourness as they grow sweeter in the heat of the oven. Add plenty of freshly ground black pepper to the mix and what you’ve got is an easy side dish that you’ll want to make all spring long.
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(Image credit: Will Frolic for Food)
It’s not technically spring until March 20, but already I’m dreaming of warmer weather. There’s quite a bit of snow outside where I am after yesterday’s blizzard, but I’m keeping things sunny with this pineapple cocktail.
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From Apartment Therapy → What You Need to Know About Marriage and Money
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Until a few months ago, I was firmly in the tote bag camp. Until a few months ago, I couldn’t actually remember the last time I even owned a backpack! Maybe it was in college? Or was it high school when an L.L. Bean bag with your initials monogrammed on it was the “in” thing?
Regardless, I would say that, as a non-school-going, non-book-toting individual, I had been fairly happy with my tote bags for nearly every occasion, from my daily commute and trips to the gym to weekend getaways. But now that I’ve made the switch to backpacks, it’s safe to say I may never go back.