So glad ya’ll enjoyed the recap of the Charlottesville Winery Tour and Bachelorette festivities from this past weekend!

Such a fun way to spend a weekend for sure 🙂

But by Sunday night, after being away, I wanted nothing more than a nice sit down Sunday meal for The Man and I to enjoy together!

And with the temps starting to (finally) climb, surf n’ turf was all I could think about…

But not just any surf n’ turf, oh no, this surf n’ turf included yet another of the fabulous products from The Gracious Gourmet.

Mango Pineapple Chutney.

With mango, pineapple, onion, red bell pepper, macadamia nuts, coconut, lime, and orange peel…

Tell me what doesn’t scream warm weather about that combo of flavors?! 😛

I also came up with a new side dish recipe last week which I loved, so I was ready to make it again both for The Man to try and also to share with ya’ll!

On the surf n’ turf menu:

Let’s start off with the “surf” shall we?

Does anyone else tend to eat/crave far  more seafood during the warmer months than during the colder months…

Or is that just me? 

Little bitty bay scallops, mixed with some of the mango chutney and cooked fast (4 minutes) in a hot pan with olive oil.

Fresh rockfish from the Chesapeake Bay.

Baked at 450F for about 25 minutes.  Pineapple mango chutney was added to top about 10 minutes into cooking time.

The “turf” was marinated in worcestershire sauce for an hour, then cooked stovetop in a stainless skillet for 4 minutes per side (using canola oil and butter) until medium. 

Seasoned with black pepper too.

The Man was definitely excited about this one 😉

There was also a simple rice pilaf with wild mushrooms & herbs.  These Near East mixes are pretty good.

I hadn’t had one in so long that I had forgotten how much I liked them!

Prepared according to directions.

The final part of the meal was a veggie side dish that I am lovingggg lately, and very excited to share with you.

It just screams “Spring!” to me for some reason?

Spring Peas & Mushrooms w/ Parmesan 

Serves 4  (side dish portions)

  • 1 package sliced baby bella mushrooms
  • 1/2 cup chopped onion (I freeze extras, works great)
  • 1 1/2 cups frozen peas
  • 1/3 cup grated Parm (or more as you like)
  • sea salt & black pepper to taste
  • 1 tblsp olive oil

Start with cooking the mushrooms in olive oil for 5 minutes over medium to medium-high.

They should start to release some moisture at this point.

Then add in the onions for another 5 minutes.  If there is excess liquid, drain some of it off (but keep a bit).

Next go in the frozen peas, another 5-10 minutes or until everything is warmed through.

Season with some salt & pepper too.

Then top with grated Parm, give a quick stir so that the cheese melts, and you’re ready to serve!

The bit of extra liquid will mix with the cheese to make a nice “sauce” to cover the veggies.

I’m lovingggg this side dish right now 🙂

Plus it’s super duper easy, can’t beat that.

Enjoy your Monday friends!

Do you like green peas?  If so, what’s your favorite way to eat them?  I’m on a huge green pea kick right now and would welcome any new recipe ideas! 🙂