More is Better

 Shrimp Fra Diavalo -- loosely based on a couple of recipes from over the years --added in white beans to kick up the nutrition and fiber. INGREDIENTS: 1 bag of fun pasta -this was galetti 1 # shrimp - uncooked, tails removed 1 can petite cut diced tomatoes with green chilies 1 large can of marinara sauce capers black kalamata olives 2 small onions diced 1 can canellini beans -rinsed and drained 2 T pesto EVOO  In large stirfry with EVOO heating in it - saute onion until soft.( check out the neat new flexible mat -worked great!)  Once sauted 'dump in' shrimp, beans, diced tomatoes, kalamata olives and capers. Cook thru until shrimp are pink about 4-5 minutes. Here it is all cooked heated  and ready for pasta!  In the meantime cook pasta per package instructions and drain and toss with with shrimp mixture. Add in the marinara sauce and pesto and stir together.  Add sentence here.  Add sentence here.Add sentence he...

We spent the first weekend in August on Cape Cod celebrating my Mom's 75th birthday --my sister Linda ( or sista Linder) provided the LOBSTA bake Saturday night -- so Sunday we had leftovers and searched and came up with this recipe --it was good but needed a little kick up --perhaps fresh tarragon or fresh basil and parsley depending on your mood...   4 lbs lobster meat to taste lobster coral 2 cups water (reduced from lobster) 1/2 lb mushrooms 3 tablespoons butter ...

This recipe was in the Washington Post yesterday and was fabulous YUMMY YUMMY wanted 2nds and 3rds!! Please ignore the ingreds pic as it did not need egg whites and only one egg --I was looking at 2 recipes simultaneously. This recipe works well, and it uses only 1 egg. It's a combination of roasted zucchini strips, roasted tomatoes and a light ricotta filling. It bakes together in only 20 minutes, but it needs extra time to rest: Thirty minutes or so allows the pie to firm up enough to be cut into pieces . A pie server will help transfer the slices to the serving plates. This is a lovely accompaniment for grilled, marinated chicken breast or shrimp kebabs. MAKE AHEAD: The zucchini and tomatoes can be roasted hours in advance. The pie needs to sit for 30 minutes before serving. 6 to 8 servings Ingredients: 1 1/4 to 1 1/2 pounds zucchini, trimmed and cut lengthwise into 1/4-inch slices 1 1/4 to 1 1/2 pounds tomatoes, each placed on its side and cut into 1/4-inch slice...

Swordfish Kebabs with Orange Basil Sauce from Cooking Light June 2010 Leave a little space between the swordfish pieces on the kebabs so they cook evenly. Yield:   4 servings (serving size: 1 skewer and 2 tablespoons sauce) 1 orange ( or 1/4 c orange juice) 2 cups basil leaves 2 tablespoons olive oil 2 garlic cloves, peeled 1 1/2 pounds swordfish, cut into (1-inch) pieces Directions: Prepare grill to medium-high heat. Squeeze orange to extract 1/4 cup juice. Combine orange juice, basil leaves, olive oil, and garlic cloves in a mini chopper; add 1/4 teaspoon salt. Process basil leaf mixture until finely chopped. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper evenly over fish; thread fish onto 4 (12-inch) skewers. Grill fish 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness, turning occasionally. D...

Our dear neighbors Leo and Lynn have a HUGE GREEN thumb --and tons of basil that they offer to us each summer --this year I decided I was going to have my own herb garden and of course as my father-in-law Andrew is from England decided an English herb garden but of course in my usual style I over planted trying to be symmetrical and get in lots and lots of herbs--below is the current state of my garden. Anyhow my basil is floundering and dear Leo and Lynn have been emailing me to come pick basil in their garden --the regular sweet basil and a new lemon-lime basil ---so  with 2 grocery brown bags and scissors off I went to fill the bags .... So I made 4 different types of pesto 1. Lemon-Lime Basil Walnut Pesto (great for seafood or chicken) 2. Traditional Pinenut Basil Pesto 3. Pistachio Basil Pesto (suggested by my friend Terry Coulter at worktoday) 4. Orange Basil Sauce from Cooking Light July 2010 for over swordfish BASIC PESTO RECIPE 4 c packed basil leaves 1 c par...

Saw this on the Today show --they raved and it looked fabulous --we had it last night and it was FABULOUS --it will be going on our OBX list of recipes! One of summer’s sweetest vegetables is fresh corn.Although no one will argue it’s delicious right off the cob, there are other ways to enjoy the flavor and taste of corn. Jimmy Bradley, the chef and owner of The Red Cat in New York City, offers this easy recipe for warm Jersey corn salad. Ingredients Salt 6 small Yukon Gold potatoes (4 cups) 1 lb asparagus, trimmed and cut crosswise into 1 1/2" pieces 6 ears fresh corn (shucked, kernels removed from the cob) , about 5 cups 5 ripe plum tomatoes, seeded and diced 1 T chopped thyme 1/4 c plus 2 T EVOO freshly ground black pepper Fill a large pot halfway with cold water. Season with salt and bring to a boil. Add the potatoes and boil until tender to a knife-tip, approximately 5 minutes. Drain through fine-mesh strainer set over another pot. Transfer the potatoes to a large mixing bow...