A Case of the Monday’s 



Though I was terrified of cooking scallops for years, they have turned into one of my favorite dishes to make—not only do they cook quickly, but they feel extra special. They pair just as beautifully with a salad as they do with mashed potatoes, if you’re in the mood to keep things somewhat healthier, or even a cauliflower mash. 

Ingredients: 

  • Fresh Scallops
  • Butter (1 tbsp)
  • Pre-prepared mashed potatoes (feels slightly like cheating, but when you’re crunched for time it’s a real lifesaver)
  • Horseradish
  • Asparagus
  • Olive oil
  • Lemon Pepper
  • Salt & Pepper

Directions: 

1. Pre-heat oven to 425 degrees, and wash and trim off stems of asparagus. Coat in a light layer of olive oil and place on parchment paper covered baking sheet—this allows the asparagus to really crisp up nicely. Roast for 20 mins. Keep an eye if you asparagus is on the thinner side though.

2. Mix 1 tsp of horseradish into the pre-prepared mashed potatoes. 

3. Pat dry scallops and drizzle a tiny amount of olive oil over them. Either toss in just salt and pepper or if you like a good kick to your food, add some Cajun seasoning. Mix it all up until evenly coated.

4. Heat pan over medium heat and add 1 tbsp of butter. When melted place your scallops into pan. Make sure to leave room between and not overcrowd pan. After 2-3 mins flip each scallop to the other side and cook for an additional 2-3 mins. 

5. Plate your food and enjoy.

Zoodon Soup 


If I had to pick one cuisine as my favorite, no holds barred it would be Japanese. From sushi to ramen to onigiri to udon—I love it all! 

That being said doordashing lunch adds up quickly! So I decided to try my hand at a mock version of one of my favorite meals, and thanks to Trader Joe’s it was possible! All ingredients (minus the fishcake) were purchased day of, but you could easily sub the fishcake with tofu and prep ingredient ahead if you find it cheaper and have the time.

Ingredients:

  • Miso Ginger Broth
  • Zoodles
  • Sliced Crimini Mushrooms
  • Shredded Cabbage & Carrots
  • Kamaboko aka fishcake (or sub tofu)
  • Green Onion
  • Frozen Shrimp Tempura

Directions:

  1. Pop frozen shrimp tempura into oven per package directions.
  2. Bring broth to a boil.
  3. Add mushrooms, cabbage, carrots and any other vegetables you would like to (except zoodles) add and boil until they’ve reached preferred texture. I prefer mine a little crunchier so I don’t boil for very long. Maybe a minute. 
  4. Put desired amount of zoodles into bowl you will be eating from.
  5. Pour broth and vegetables over zoodles and let sit for about 1-2 minutes.
  6. Top with kamaboko, green onion and serve with shrimp tempura. 

ENJOY