Be Well in Life

Perfectly Pasta Salad
Ingredients:
1 (16 ounce) package tri-colored pasta assortment

1 cup chopped broccoli

1 cup cauliflower, chopped

½ cup shredded carrots

1 cup sliced celery

¼ cup diced red onion

¼ cup diced yellow pepper

¼ cup sliced black olives

½ (16 ounce) bottle vegetarian Caesar-style salad dressing

2 tablespoons grated Parmesan cheese

¼ teaspoon ground black pepper

¼ teaspoon garlic powder

¼ teaspoon paprika

Responsible gathering takes many forms, all are geared toward preserving the environment and the plant. Make sure you only take as much as you need and never completely deplete a plant in one area.

Street food hunt

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Hunt on nature and enjoy

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Seared Scallops with Warm Tuscan Beans

Ingredients
2 tablespoons olive oil, divided
1 ½ pounds sea scallops
¼ teaspoon salt
1 cup prechopped onion
⅛ teaspoon crushed red pepper
2 garlic cloves, minced
¼ cup dry white wine
1 cup fat-free, less-sodium chicken broth
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
2 tablespoons chopped fresh basil

Directions
Step 1
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.

Step 2
Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes. Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts. Remove from heat; stir in basil.

Step 3
Grilled garlic bread is great for dipping into the brothy beans. Heat a grill pan over medium heat. Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread. Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.

Best-Ever Beef Stew

INGREDIENTS
1 tbsp. vegetable oil
2 lb. beef chuck stew meat, cubed into 1" pieces
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
6 c. low-sodium beef broth
1 c. red wine
1 tbsp. Worcestershire sauce
1 tsp. dried or fresh thyme leaves
2 bay leaves
1 lb. baby potatoes, halved
1 c. frozen peas
1/4 c. freshly chopped parsley, for garnish

DIRECTIONS
In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.

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Shaved Brussels Sprouts Salad

INGREDIENTS
3 tbsp. olive oil
3 tbsp. fresh lemon juice
1 1/2 tsp. pure honey
Kosher salt and freshly ground black pepper
1 lb. Brussels sprouts, trimmed and thinly sliced
1 large Gala apple, cut into matchsticks
1 small shallot, chopped
1/4 c. toasted hazelnuts
1 oz. Pecorino cheese, shaved

DIRECTIONS
Whisk together oil, lemon juice, and honey in a bowl. Season with salt and pepper. Add Brussels sprouts, apple, shallot, and hazelnuts; toss to combine. Fold in Pecorino.

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If you have an adventurous palate, here is my list of must try dishes for those visiting or vacationing in Texas:

BBQ Beef Brisket. It goes without saying, Texans know a lot about BBQ. Chilaquiles Verdes. Frito Pie. Queso. Guava and Cream Cheese Empanada. Almond Croissant. Whataburger Burgers. Tuna Tostada Tiritas de Atun.

People who love to eat are always the best people.

Laughter is brightest in the place where the food is.

To eat is a necessity, but to eat intelligently is an art.

Cooking requires confident guesswork and improvisation.