This week I wanted to spotlight one of my favorite places in Cleveland–The West Side Market. If you’re a Cleveland local, chances are that you’ve been there (probably a million times). The West Side Market just expanded hours last year so they’re now open on Sundays which is really convenient.
The featured image? That’s my puppy, Abel. He watches me like that while I cook every single day.
Honestly this week as been busy with work and wedding planning. Therefore, I haven’t been able to dedicate the amount of time I would like researching local Cleveland events this week. I also think that the weather in Cleveland has just been little funky lately so i’m being indecisive about what type of events would be fun this week. So here’s a little checking in-style survey post.
Full disclosure: up until this year I hated shrimp. I always found it to be too rubbery and overdone. Then this year I finally worked up the courage to try making shrimp myself to try to learn how to like shrimp. After a few not-so-awesome attempts, I finally have figured out the reason i’ve never liked shrimp: it’s very easily overcooked. So the key with this recipe is going to be making sure that you steam the shrimp until its JUST pink then allow it to finish while the sauce simmers. Shrimp should not be cooked for 10+ minutes like some recipes.
Did your mom ever try to feed you Campbells Tomato Soup as a kid (from concentrate)?! I swear your mom loved you even though that crap is disgusting. Not only is Campbells Tomato Soup crammed with sodium (i’m talking 17% of your daily allowance of sodium in 1 serving), but you also have to water the soup-goop down before you can eat it….mmm appetizing…NOT.
What’s Up Wednesday – Potters in Protest
This week I want to use the Whats Up Wednesday post to talk about the Potters in Protest event happening this week in Cleveland. Potters in Protest is a nationwide fundraising event. In Cleveland, this event will be benefitting the ‘Cleveland Climate Action Fund’.
So this is going to be one of those recipes that isn’t the most visually appealing, but I promise it tastes amazing. This is also a very versatile recipe. You can make the taco meat and throw it into warmed tortillas, wrap it up in lettuce, throw over nachos with melted cheese, or eat it over chopped romaine to make a salad–which is what I did today.
Let’s be honest: any idiot can throw ground beef into a pan and top with taco seasoning. That’s boring. In this taco salad recipe, we’re incorporating a bunch of veggies and seasoning them with the ground turkey taco meat. This is a great way to make your meal cheaper–you can use less turkey since you’re adding so many veggies, plus it makes the dish healthier which is an added benefit. When I make this for dinner, Lyle and I always have leftovers for lunch the next day. I consider that a huge win.