Secondhand Saturday: Greenery

It has been down-pouring for the past few days in my neck of the woods. I guess I can’t complain since it is making the greenery around look so vibrant and refreshed. It felt like a perfect time to wear this green dress for Secondhand Saturday!

This dress is another one of my favorite thrifting finds (though I feel like I say that about many things). I especially like the pleated buttoned bodice and drawstring.

It is very liberating to be able to free my toes and ankles from their winter hibernation!

Dress – thrifted (H&M)
Tights – F&F
Shoes – secondhand via eBay (Rampage)
Necklace – thrifted

Garlic Shrimp & Chickpeas

In the latest issue of Food Network Magazine, I came across a recipe for Garlic Shrimp & Chickpeas. I’d never really eaten chickpeas other than in hummus form or cold in salads, so the idea of roasting them intrigued me. Also, have I mentioned how much I love shrimp? I knew I had to try it! You can find the recipe online here.

This meal was fairly simple to prepare. The chickpeas were tossed with olive oil and salt, then laid out in a single layer in a baking dish. They went into the oven for 20 minutes. Meanwhile, I made a marinade for the shrimp from garlic, lemon zest, red pepper flakes, and salt. I let them marinate for about 10 minutes. I then scattered the shrimp on top of the chickpeas and baked for another 6 minutes, until the shrimp were cooked through. Here’s what they looked like when they came out of the oven – yum!

I chose couscous as a side because it was quick and easy, plus I thought it would pair nicely with the shrimp and chickpeas. I topped everything with a little parsley and served with a lemon wedge.

This dinner was super tasty! The garlic wasn’t ultra noticable to me, but I liked the spicyness provided by the red pepper flakes. I loved the texture of the chickpeas – not quite crunchy, but certainly less soft than right-from-the-can chickpeas. The lemon juice really brightened everything up too. I will definitely be adding this recipe to my list of recipes worth making again!

What about you – do you have a favorite way to prepare shrimp?

What I Wore: Primary Intent

I had every intention of this outfit being for a Secondhand Saturday post. With the exception of my cardigan, this outfit is all secondhand! Had it not been so darn cold (and snowing), I may have been able to go cardigan-free, or at least wear a lighter layer on top.

As you can see, I went bold with a primary color scheme for this outfit. I am wearing my favorite loved-to-death dress, which was a mere 25 cents at a garage sale. You can see how I remixed this dress during the Winter 30 for 30 remix here and here.

I altered these red pants from flares to skinnies for Project Restyle. You can see how I’ve previously worn them here. They are so fun and comfortable. I can’t wait to remix the heck out of them throughout the spring and summer.

Dress – garage sale (Forever 21)
Cardigan – Forever 21
Pants – thrifted, altered by me
Shoes – secondhand via eBay (Steve Madden)
Belt – thrifted

What I Wore: Pink Paisley

I wore plenty of pink to chase away those stormy skies today. I bought this skirt at a street fair when I was studying abroad in Australia. While its silky fabric and bright pattern is perfect for the summer months, I “winterized” it today with a pair of boots and a cardigan.

My necklace is self-made, and was one of my Project Restyle crafts. I made it using pieces of broken jewelry I had saved and some supplies I already had on hand.

Tank – gift (George)
Cardigan – Forever 21
Skirt – street fair in Australia
Boots – Aldo
Necklace – self-made

Pork & Asparagus With Mustard Vinaigrette

I recently tried a recipe for Pork & Asparagus with Mustard Vinaigrette found in the Real Simple’s Easy, Delicious Meals. The recipe can also be found online here.

First, I seasoned the tenderloin with salt and pepper. I heated some olive oil in a pan and browned the tenderloin on all sides (about 5 minutes). It went into the oven for about 20 minutes. Meanwhile, I tossed the asparagus and chopped shallot with olive oil, salt, and pepper in another pan. I put the veggies in the oven for the last 10 minutes with the tenderloin.

The tenderloin came out looking like this…mmm!

While everything was in the oven I made a quick vinaigrette with whole grain mustard, vinegar, and olive oil. When the pork was done, I let it rest for five minutes before slicing (so all of the juices don’t run out). I topped it with the vinaigrette and chowed down!

This meal was very delicious! The pork was tender and flavorful, and the mustard vinaigrette added a nice zing. With minimal prep and tasty results, I would definitely give this recipe another go!

The tenderloin was even good cold the next day. I made a salad for the next day’s lunch using some of my leftover pork and the vinaigrette. I used baby spinach as my base layer and topped it with zesty sprouts. I’m not usually one for salads, but this was so good!