A simple down-to-earth dish with a rich Tuscan flavor. The white wine, fresh tomatoes, baby spinach (you can also use kale, escarole or arugula) and cannellini beans are just delightful with shrimp served over polenta: Que c'est bon! It's so quick to make, you'll want to wait until just 20 minutes before dinner to throw it together, so that the shrimp is just perfectly ... Read More »
Grilling Is That Easy!
I love that grilled taste you get on a BBQ grill in the summer but here on the East Coast, as our leaves are changing and the autumn chill is in the air, that time is fast coming to an end. So, here is a little tip on how to grill your shrimp or fish (like salmon, swordfish or the like, not the more delicate filets) or chicken or veggies in your cozy kitchen all year ... Read More »
Pesto Veggie Pasta Salad with Grilled Shrimp
This pasta salad is sure to please a crowd! A complete meal in a dish, filled with veggies--it has wholegrain pasta, shrimp, walnuts and fresh basil--Great served cold so you can make it in advance and just display it on a beautiful platter! Pesto Veggie Pasta Salad with Grilled Shrimp BASIL WALNUT PESTO2 cups fresh basil leaves (loosely packed, rinsed ... Read More »
Shrimp Arugula Provençal
The combination of shrimp and arugula is absolutely perfect in this rich sauce imbued with Provençal flavor--fresh cherry tomatoes, calamata olives, thyme and garlic--just luscious! I love to serve it over wholegrain pasta or whole farro. I make it for you in my kitchen here...you won't believe how much arugula goes in that dish!! Shrimp Arugula Provençal *I use a ... Read More »
