Shrimp and Kabocha Squash Salad

20231221, #breakfastdiary 928, -15°C/crisp and clear, 21 min/workout (Y) In a world where a new breakfast shows up almost every single day, this is one of the rare bestsellers and steady sellers that keeps making repeat appearances, Heat olive oil in a pan and sear thick-cut kabocha squash. (Over low heat — it needs longer than you'd think.) In the same pan, add the shrimp and cook with salt, salt, pepper, pepper, herbs, herbs. (Searing the shrimp first — wouldn't that let its flavor seep into the squash?) Plate the squash and shrimp, then crush in some walnuts with a satisfying crunch. Sprinkle on a little chopped chives and finish with my go-to vinaigrette~ #myfrenchstylesalad recipe, adapted - On knowing exactly what our work is and what value it holds — like Dove, for instance, we've been working to make beauty a source of confidence, not anxiety. We've been working to make beauty a source of confidence, not anxiety.