This is a Sponsored post written by me on behalf of Organic Choice for SocialSpark. All opinions are 100% mine.
A few months ago, I planted some cilantro, basil and parsley on behalf of Organic Choice. While I don’t totally have the green thumb that my father has, the cilantro grew quickly and sprouted leaves quickly! It’s such a fun process to grow your own herbs.
Unfortunately, then Memorial Day happened and they went unwatered and neglected for about 5 days and they curled up and little flowers took their place.
Total bummer, but I plan on planting more seeds this summer in smaller pots. I have to bring my dad on my next trip and help me plant them.
Organic Choice by MiracleGro makes it easy – their soil has fertilizer in it, so you don’t have to worry about adding in all sorts of elements to your little window-sill pot. When I try this all again, I’ll take some pictures so you can see.
The only picture I have from this “experience” is one I put on Instagram after I got so excited over my cilantro seedling:
An herb I’ve grown to love is dill. I used to dislike dill, I thought it made my food taste soapy. However, fresh dill can really transform a simple dish into a refreshing, flavorful meal.
Case in point: this lemon-dill zucchini pasta with shrimp and capers.
Every ingredient in this dish plays it’s own part. The lemon adds a tanginess, the tomatoes simmer into a very light sauce, the shrimp offers a protein, the capers offer the perfect saltiness, the dill creates aromatics and freshness and of course, the zucchini pasta makes the meal.
I may sound like a broken record, but this bowl of pasta might become a new go-to dinner, taking over my Bacon Shrimp Scampi. It’s easy to make (all in one pan!) and it’s perfect for summer nights when you want a hearty dinner that doesn’t require standing in the kitchen for an hour, overheating.
I had a brilliant idea to involve Lu’s hands in the picture, but then I realized that my bowl was too small and Lu’s hands are too big – it looks like a gentle giant’s holding a bowl of tiny noodles. I had to share the picture:
I can’t wait to take a second stab at planting my own herbs with Organic Choice – I cook so much with herbs, as they’re essential to healthy eating. With the right spices and the right fresh herbs, you can add a lot of flavor without a lot of fat and calories.
As for dill, it’s a new favorite.
What spiralized meal would you make with fresh herbs?
Nutritional Information & Recipe
Lemon-Dill Zucchini Pasta with Shrimp and Capers
- 1 tablespoon extra virgin olive oil
- 1 garlic clove minced
- 3 roma tomatoes seeds removed, chopped
- 12 shrimp deshelled, deveined
- juice of 1 lemon
- salt and pepper to taste
- 2 zucchinis Blade C
- 1.5 tablespoon freshly chopped dill
- 1 tablespoon capers
- Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic and cook for 30 seconds or until fragrant. Then, add in the tomatoes, shrimp, lemon juice and season with salt and pepper. Let cook for about 5 minutes or until the shrimp are cooked through and opaque.
- Add in the zucchini noodles, dill and capers and toss to combine. Cook for 2-3 minutes or until zucchini is al dente.
- Divide into bowls and serve.