Taken from Publix Grape magazine
- 1/2 c. finely chopped onion
- 1 clove garlic, minced
- 1 t plus 1/4 c. butter
- 1/2 c. blanched almonds, toasted
- 1 1/2 T chopped fresh rosemary
- 1 c. canned pumpkin
- 1/4 c. Parmesan cheese
- 1/4 t black pepper
- 20 or so wonton wrappers
In a medium skillet cook onion and garlic in 1 t hot butter over medium heat until onion is softened, about 3 minutes.
In a food processor combine 1/4 c. of almonds and the rosemary. Cover and pulse until nuts are finely ground. Add pumpkin, 1/4 c. cheese, onion mixture, and pepper. Cover and pulse until combined.
Working with 2 wonton wrappers at a time, top each wrapper with about one teaspoon filling, brush edges with water, and fold in half into a triangle. Press down to seal and force any air out.
Coarsely chop remaining 1/4 c. almonds. In a medium skillet heat remaining 1/4 c. butter over medium heat, add chopped almonds and cook, stirring until butter browns, about 2 minutes. Remove from heat and cover.
Bring water to boil and cook ravioli 2-3 minutes until tender, stirring occasionally. Drain and toss with a little oil. Drizzle almond/butter mixture before serving and sprinkle additional Parmesan cheese and pepper to taste.
- 6 oz. dried pasta
- 1/2 lb. asparagus
- 1/4 red onion
- 3 T olive oil (2 T + 1 T)
- Black pepper
- 1 lemon’s juice
- French bread
- Optional: Parmesan cheese, pine nuts
Boil pasta for 12 minutes
While boiling, sautee asparagus and red onion in 2 T olive oil for about 8 minutes
Drain pasta then add veggies, remaining olive oil, black pepper, and lemon juice
- Half a box of pasta
- One can of diced tomatoes with Italian seasoning (or equivalent fresh tomatoes with seasoning)
- One can Cannellini beans
- 2 c. fresh spinach
- One zucchini, chopped
- 2-3 T olive oil
- Parmesan cheese and freshly ground black pepper
Cook pasta following instructions on box. About 4-5 minutes before done cooking, add zucchini to boiling water. Drain pasta and add olive oil.
Add rest of ingredients (except for cheese and pepper) and cook on low heat with lid on pot for about 5 minutes so that spinach becomes wilted.
Add Parmesan cheese and pepper before serving. Makes about 4-6 servings.
Atlas Sound- Springtime Instrumental
My absolute favorite shrimp dish. From Food & Wine.
- 1 1/4 cups extra-virgin olive oil
- 1/2 cup fresh lemon juice
- 1/2 cup light soy sauce
- 6 small shallots, finely chopped (about 2/3 cup)
- 1/3 cup thyme leaves, chopped
- 1 teaspoon Tabasco sauce
- Salt and freshly ground pepper
- 2 pounds peeled and deveined medium shrimp
Combine all ingredients and marinate for as little as 15 minutes, cook mixture in skillet for a few minutes (turning shrimp once) and serve over pasta with some blended grated cheese and crusty bread with butter.
Original recipe is grilled shrimp served atop crusty bread with the prepared marinade and can be found here.
Al Green- Love & Happiness