Grilled Portobello and Asparagus Tacos

I had some pretty delicious portobello and asparagus tacos from a place by me recently. So when taco Tuesday came around, I thought why not use the idea but give it my own twist? 

I decided to with grilling, because duh, it's me. Add in some SUPER simple, homemade guac, fresh radishes, and Bushwick Kitchen's delicious sriracha, and I had myself a taco upgrade. But seriously, this was better than the restaurant and kind of made me rethink the need for takeout on the taco front because they were also really easy peasy.

Here's What You'll Need:

-6 organic corn tortillas
-1 small bundle of asparagus (with the bottoms chopped off)
-1 portobello top, sliced
-1 avocado
-2 garlic cloves, minced
-8 cherry tomatoes, chopped
-Sea salt and pepper to taste
-2 tbsp olive oil
-1 radish, sliced
-Bushwick Kitchen's Weak Knees Gochujang Sriracha to taste

(Serves 2)


1) Get your grill going. In the mean time, toss the portobello and asparagus in a little olive oil, sea salt, and pepper. 
2) Toss the veggies on the grill, and cook for about 2-3 minutes per side for the mushrooms and 3-5 minutes per side for the asparagus. Remove from heat.
3) Throw together your quick guacamole. This isn't generally how I make guac, but keeping it relatively simple really lets the other flavors come through. Mash the avocado. Add in the garlic, tomato, sea salt, and pepper, and mix it all together.
4) Start assembling your tacos. Spread some guac in each (warmed) tortilla, top each with equal shares of the aspargus and portobello. Add on some radish slices and a drizzle of sriracha to each.
5) Enjoy!

This recipe is so simple but still packs such a delicious, fresh flavor. I'd love to hear what you think in the comments below!

Asparagus and Dried Cherry Arugula Chicken Salad

The idea for this salad came from the idea of transitioning from summer to fall. It combines some ingredients I personally relate a little more to summer (i.e. asparagus and cherries) and pulls them together with some fall flavors. 

As I was making this, I started to question myself. Do this really work together? But at the end of it all, I was definitely happy with the final result. Not only does it look good, but it blends sweet, salty, savory and of course summer and fall really well.

Here's what you'll need:

-4 cups baby arugula
-12 spears of cooked asparagus, cut into fourths (I baked mine at 400 degrees for about 10-12 minutes)
-5 oz cooked chicken (mine was baked but feel free to cook on stovetop, grill, etc.)
-1/4 cup walnuts, chopped or in pieces
-1/4 cup red onion, chopped
-4 tbsp feta
-2 tbsp dried cherries
-1 tbsp maple syrup

For the dressing:

-2 tbsp apple cider vinegar
-1 tsp maple syrup
-1 tbsp water 


1) In a pan on the stove top, heat the red onion for about a minute over medium high heat.
2) Add in the walnut, turn down to medium, and let cook for about another minute.
3) Add in the tablespoon of maple syrup, and allow it to coat the nuts and onion. Cook for about a minute, and remove from heat.
4) In two bowls, split the arugula. Top each with half of the feta, asparagus, dried cherries, chicken, and walnut and onion mixture.
5) In a bowl, mix together the dressing ingredients. Top each salad bowl with half of the dressing.
6) Enjoy!

Let me know what you think in the comment below, and feel free to subscribe for e-mail updates!


Shrimp and Asparagus Egg Scramble

Earlier this week I made a delicious cucumber noodle with sesame shrimp dish for dinner by Small Green Kitchen (see her blog for the recipe). I went a little overboard on my shrimp shopping, so I decided to try something I have never tried before - shrimp with eggs. I recently tried salmon in my omelets/scrambles, and it was pretty life changing. So I figured why not shrimp?

With shrimp and eggs on the brain, I headed to my fridge to scope out the scene and come up with something delicious. I spotted some leftover green onions I had bought for my zucchini noodle pad thai recipe and asparagus because, well let's face it, I'm mildly in love with asparagus. The recipe quickly came together in my mind, and the rest is history.

Here's what you'll need:

-3 eggs (1 egg, 2 egg whites or whatever combination suits your fancy)
-6 medium sized cooked shrimp - if you have raw shrimp, heat them in a skillet over medium high heat for about 2 minutes per side until they are no longer translucent
-1 large green onion chopped
-6 pieces of asparagus chopped into small pieces
-2 tbsp shredded parmesan, split
-black pepper to taste


1) Heat up a pan over medium high heat (adding cooking spray or small amount of oil), add the asparagus, and cook for about 2 minutes.
2) Cut the shrimp into thirds and add to the pan along with the green onion. You just want to reheat the shrimp, so let the mixture cook for about 1-2 minutes.
3) Add in the egg mixture and continue cooking until the eggs are fully cooked through (about 3 minutes).
4) Add in 1 tbsp of the parmesan and cook for another minute.
5) Add black pepper as desired, remove from heat, and place in a bowl or on a plate.
6) Top the scramble with the second tbsp of parmesan and serve.

I hope you guys enjoy this as much as I did. Let me know what you think, and feel free to subscribe to get updates on new posts below!