DishSpiration Vol 32

Moving Forward

I know every one is feeling MAY-CEMBER in full force. It is one last push of all the things before we can slow down for summer break. It can feel like an exciting time but also like a runaway train. There are so many emotions as graduations, communions, baby and bridal showers are in full swing. They all signify new beginnings, moving onward and upward. Not only is there a lot on our calendar but it is a lot on our hearts. I am not sure we stop to think about it until it is too late and the moments have passed us by.

In the coming weeks I am going to be giving you some ideas for Memorial Day. As well as snacks to keep on hand for the kids during the summer months. Because I know a lot of us will be in survival mode.

In other news, have you starting planting your garden yet? If you do not have a green thumb let me suggest starting a kitchen herb garden. It seriously brings me SO much joy over the spring and summer months. Actually, even in the fall the plants are still going! To be able to just hop out to my deck and grab fresh basil is one of those little “micro” joys as they call them. How about I give you a little “how-to” in the next letter?

Did You Miss IT?

I had a SUPER in depth conversation with my friend Lindsey from Living Easy with Lindsey. We went into some candid conversations about motherhood, what is the TRAD wife trend, the curveballs of motherhood and what is success? Just ALLLLLL the things. Many of you asked for the podcast link, you can find it below!

Now Available:

New Recipe:

KAME Chinese Noodles, cooked according to package directions and drained, reserving water

1 tbsp olive oil

1 tbsp garlic, finely chopped,

½ lb shrimp, tails removed, and cut into bite size pieces

For the Sauce

4 tbsp peanut butter

2 tbsp miso paste

2 tbsp rice wine vinegar

1/4 cup low sodium soy sauce

½ cup pasta water

5 tbsp unsalted butter

1 tbsp garlic, finely chopped

½ tsp red pepper flakes (optional)

½ tsp kosher salt

¼ tsp black pepper

3 tbsp chopped green onions or scallions

1. Cook KAME Chinese Noodles according to the packaged directions, reserving ½ cup of the water before draining the noodles and setting aside.

2. Add the miso paste, peanut butter, soy sauce, rice wine vinegar, and ½ cup of pasta water to a bowl and whisk to combine, set aside.

3. In a medium saute pan with high sides, heat the olive oil. Add the garlic to the pan, cook until fragrant, about 1 minute. Add in the shrimp, cook until they turn pink on both sides, about 4 minutes.

4. Remove from pan and reserve.

5. Melt butter in the same pan, then add another tablespoon of garlic, and the red pepper flakes, cook until the garlic turns golden brown, 3 minutes, then add the miso paste mixture to the pan and bring to a simmer. Stirring periodically until slightly thickened about 2-3 minutes. Season with salt and pepper, cook one minute more.

6. Add in the cooked noodles, tossing until well coated.

7. Garnish with chopped green onions or scallions if desired. Serve with extra soy sauce on the side.

What will you find below:

As a paid subscriber you will have access to:

*Devotional Podcast Episodes - Instead of writing I figured let me just talk it out, haha! The devotional is based on the verse of the week which is within the menu plan

*What is HONESTLY for dinner- My weekly menu plan. You can view it and download it!

Consider becoming a paid subscriber this year! Always have access to the devotionals, recipes and other extras!