Have you seen them yet??
Foodie Dice! A fun way to make cooking an adventure instead of a chore. Roll the dice, using the appropriate seasonal veggie die (there are four – Spring, Summer, Winter, and Fall) along with the other five to create an exciting new combination for dinner.
How fun is that?!
I originally discovered Foodie Dice through Instagram when THEY started following ME! (How about that?!) I checked out their website, and was completely smitten!
I mean… why didn’t I think of this???!!! A creative way to inspire new combinations for dinner.
And what a great, fun gift for the foodies on your gift list?!
So I wrote to the Foodie Dice people and told them what a great idea I thought they had and how fun I felt their product was. I told them about my blog and asked if they would send me some Foodie Dice to feature here. They were kind enough to oblige.
So I am THRILLED to share my first roll of the Foodie Dice and the dinner I created.
And guess what? It’s just for fun and inspiration, so if you roll something that you don’t have or don’t like, just roll again! It’s all about inspiration and creativity and fun!
So when I rolled quinoa, I knew I was going to have to roll that die again…
Not because I don’t love quinoa, but my guys are not fans…
No problem.
Rolled it again, and hit the jackpot with pasta.
So here is what I created Wednesday for dinner. It was DELISH!
Shrimp & Asparagus Pasta with Dill & Lemon
Ingredients:
1 lb. thin spaghetti
1 lb. large shrimp
12-14 asparagus spears
2 Tbsp butter
4 Tbsp olive oil
3 garlic cloves, minced
6-8 green onions, sliced
1 red pepper, sliced
1 lemon, zested and juiced
2 tsp chopped dill
salt and pepper to taste
1/2 tsp red pepper flakes, optional
Preheat oven to 425 degrees F. Lightly coat asparagus with 1 Tbsp olive oil and season with salt and pepper. Roast asparagus for 8-9 minutes. Cut into 1 inch pieces and set aside.
Do same with red pepper strips and green onions.
In a large skillet, saute garlic and red pepper flakes in olive oil and butter just until translucent. Add shrimp and cook until just done. Sprinkle with lemon juice, lemon zest and dill. Stir in roasted veggies.
Meanwhile, prepare pasta according to package directions.
When pasta is al dente, toss with veggies and shrimp, and serve immediately
Be sure to check out Foodie Dice for the foodies and the non-foodies in your life. It is sure to provide great fun!
Cheers & Hugs,
Jodi
the creative life in between 