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Shrimp & Veggie Pasta

Happy news! Our veggie garden is beginning to produce. The operative Vegetabelsword is "beginning" so there was just one of each type of squash ready for harvest. Not to be denied the plea-sure of bragging to the family that the squash came from our garden, I came up with this colorful recipe.

Shrimp & Veggie Pasta
Serves 4-6

1 Pound medium shrimp, shelled and deveined Mix with the following seasonings and set aside:

  • 1 Tbsp. Worcestshire sauce
  • 1/4 tsp. Liquid Smoke
  • 1/2 tsp. lemon pepper salt
  • Dash of cayenne pepper
  • 6-8 medium yellow and green squash such as zucchini, cookneck, summer, etc., cut into bite-sized pieces.
  • 8 fresh mushrooms, slice
  • Optional: green beans, asparagus, broccoli, red peppers,etc. cut into bite-sized piece
  • 4 cloves garlic, minced
  • Olive oil or herbed olive oil 12 fresh basil leaves, minced
  • Grated Parmesan, Romano or Mazithra cheese

Cook 1 1/2 pounds thin spaghetti in boiling water while you're cooking the shrimp and veggies.

Place 2 teaspoons olive oil in a heated non-stick skillet and sauté shrimp over medium heat until just done 4 to 5 minutes. Transfer to a bowl and set aside.

Place 2-3 tablespoons olive oil in the skillet and add the garlic. Stir for 1 minute then add veggies. Sauté for 5 minutes. Season with salt and pepper if desired. Add drained pasta and heat through. Add shrimp and toss.

Divide among heated plates. Garnish with grated cheese and minced basil leaves.

Green Bean Salad with Basil Vinaigrette
From Janet Emery's Kitchen

  • 2 pounds green beans, cut in 1 1/2 inch piece
  • 3 shallots or green onions, minced
  • 2 Tbsp. balsamic or red wine vinegar
  • 1/4 cup olive oil
  • 2/3 cup chopped fresh or 1 tsp. dry basil
  • 2/3 cup grated Romano cheese

Cook beans until crisp-tender. Drain and rinse with cold water. Transfer to a bowl. Combine shallots and vinegar; gradually mix in oil; add basil. Pour over beans, season with salt and pepper and toss gently. Add cheese, reserving one tablespoon, and toss. Garnish with reserved grated cheese and a sprig of basil.

Potato Salad Cha Cha Cha
From Sally Drake's Kitchen

  • 4 medium potatoes, cut into 3/4-inch cubes
  • 15 ounce can black beans, drained and rinsed
  • 7 ounce can corn, drained
  • 1 cup diced tomatoes
  • 3-4 green onions, finely sliced (1/2 cup)

Cook potatoes until tender, about 10-12 minutes. Drain and cool. Combine all ingredients in a bowl. Pour Piquant Lime Dressing over the mixture and gently toss. Serve or refrigerate.

Piquant Lime Dressing

3 Tbsp. olive oil 2 1/2 Tbsp. lime juice 1 1/2 Tbsp. mild or hot jalapeno pepper sauce 1 1/2 tsp. chili powder 1/2 tsp. salt Combine all ingredients in a small bowl or mixing jar and whisk or shake.

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