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Linguine with Shrimp and Asparagus
Our New Year’s Day Dinner. Simple and simply delicious! Ingredients Yield:4 to 6 servings Preparation Based on a recipe from The New York Times Cooking. Dinner was preceded with a favorite appetizer–Stuffed Artichokes. Here is a basic and simple recipe for 2: 1/2-1 cup fresh breadcrumbs1/2-1 cup Parmesan cheese1/4 cup olive oil2 tablespoons fresh lemon…
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Pasta with Sweet Red Peppers, Pine Nuts, Roasted Cherry Tomatoes, Kale and Sausage
I made a few changes to this recipe from a new favorite cookbook, “Earth To Table Every Day.” Ingredients 3 sweet red peppers (I used roasted sweet red peppers from a jar.) ¼ cup olive oil 4 anchovy fillets in oil, minced (I used 3 tablespoons anchovy paste.) 3 cloves garlic, chopped ½ cup dry…
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Pasta with Tuna, Capers, and Green Olives
A few nights ago Susan and I had dinner guests. Candy and her daughter, Remy. Candy and I went to the same elementary school, junior high school and church when we were growing up in Teaneck, New Jersey (This was a long time ago.) So I feel very blessed she and her daughter took time…
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Pasta with Artichokes and Pancetta
So delicious! Based on a recipe from The New York Times, Melissa Clark. Ingredients 1 lemon, cut in half 4 medium artichokes, or 8 to 10 small or baby artichokes (I used a box of frozen artichokes. I sliced each in half.) 8 ounces short tubular or corkscrew-shaped pasta (I used fresh Kosher salt 1…