Sprinkled Sunshine


Garlic Veggie Lemon Feta Linguine

Hi friends!  I’ve got a pasta recipe here that can be served warm or cold.  You know how there are some meals that just taste better the second time around?  Stuffing and Lasagna come to mind…though I gobble these up the first time around too.  Anyhow, this is one of those meals in my opinion.  Tasted best as leftovers warmed up just a bit.

Healthy Fresh Ingredients



-8 oz. Linguine noodles


-Extra Virgin Olive Oil (to sauté)

-1/2 Red Pepper (diced)

-12-20 Asparagus Spears (chopped)

-Handful of Grape Tomatoes (cut in 1/4s)

-1.5 TSP Minced Garlic

-Sprinkle of Mrs. Dash Original Blend

-Sprinkle of Garlic Powder

Stir on stove (medium heat)

-2/3 Cup Feta Cheese

-1 TBSP Extra Virgin Olive Oil

-1 Lemon (juice squeezed)

Top it off

-Cracked Pepper

-Extra drizzle of lemon

Garlic Veggie Lemon Feta Linguine

The recipe that I adapted this from over at Yay! For Food used quite a bit more olive oil in the sauce and I’ll note that many might prefer it this way, but I wanted to try and cut back on that if possible.  Regardless of how much you use, you might find yourself wondering when the sauce is done.  The sauce might actually look more like a dip in the sauce pan so don’t stress!  Just toss the noodles, sautéed veggie mix, and sauce in the same pan at the end and it all mixes together nicely.

Ashley Gorman Signature


Orange Chicken? Nope, Orange Cauliflower!

So Ben got his first deer in November and recently the meat from that deer got stocked up in our garage freezer.  Lucky for him, he gets that all to himself.  For the the last 10 years I haven’t been a huge meat eater.  I’d alternate between chicken and turkey but rarely red meat.  I read a book in college that just kind of turned me off from it, but that aside, I honestly just don’t crave it.

In January, I decided that I wanted to try to go strictly vegetarian.  A few weeks later Ben told me that he was going in on a 1/2 a pig with his brother….so, again, lucky for Ben – all him!  I didn’t end up starting until February, but I’m on my second week now.  I’ve had meat once at a social get together but other than that, nothing.  I think that is the hardest thing for me -staying vegetarian when I’m around others that are not.  If I’m a guest somewhere and meat is the only thing served, then I don’t want to be rude or an inconvenience.  I don’t expect people to cater to that.  Moreover, my family does eat meat -no way that I’ll ever convert Ben to vegetarian so how do you prepare meals that will keep everyone happy?  We are still trying to figure that out.

Anyhow, tonight I made Baked Orange Cauliflower -yes cauliflower, that white stuff.

Fresh Cauliflower I adapted a recipe from Kirbie’s Cravings and it’s a keeper.

Ingredients for the first step:

  • Head of cauliflower
  • Bread Crumbs
  • 2 eggs

Pre-heat the oven to 400 degrees and start chopping your cauliflower into the size you want it.  Whisk your 2 eggs in a bowl and dump your bread crumbs into another bowl.  I didn’t measure out the bread crumbs, just keep adding as you may need.  Dunk your cauliflower pieces into the eggs and then into the bread crumbs, feel free to bring them back for a second dip in the breadcrumbs.  Put your cauliflower on a sheet pan, ideally with foil for easier cleanup and pop in the oven anywhere from 15-40 minutes, I went with 40 -when they looked like this.

Baked Cauliflower

While your cauliflower is baking to your desired browness, set a sauce pan on your burner at high temp.  Put the following ingredients in for your second step:

  • 1-2 TBSP Honey
  • 1.5 TSP Sugar
  • 2 TBSP Water
  • 1 TBSP Vinegar
  • 1/4 Cup & 2 TBSP Orange Juice
  • 1 TSP Minced Garlic
  • 1/4 TSP Ginger
  • 3 TSP Sriracha (less if you don’t like heat)
  • .5 TSP Ketchup
  • Soy Sauce to taste

*NOTE* – For those of you that normally like your orange chicken dripping in sauce, you may want to double the ingredients for this second step.

While the above ingredients are coming to a boil, mix 1 TBSP water and 2 TSP cornstarch until fully mixed.  Add this mixture to your sauce pan and keep at a low boil until your cauliflower is done.  Once your cauliflower is done baking, mix cauliflower and sauce mixture in a bowl to coat cauliflower with sauce.  Then you are ready to dish up!  Add some salt, pepper, and green onions for extra flavor.

Baked Orange Cauliflower

So….I guess I ate 1/2 a head of cauliflower tonight because I have about 1/2 a head left to gobble up for lunch tomorrow.  Better than half a chicken in my opinion.

Ashley Gorman Signature