THE VILLAGE VOICE

"Think big thoughts but relish small pleasure s." ~ H. Jackson Brown, Jr. (Life's Little Instruction Book) ~ Alstroemeria _____________ LINGUINI SCAMPI ~ Lemony garlic shrimp over pasta (adapted from Mirepoix Cooking School - Royal Oak) _________________ 1 1/2 lbs. linguine 6 Tbsp. unsalted butter 5 Tbsp. extra-virgin olive oil 9 cloves chopped garlic 2 lbs. large peeled and deveined shrimp 2 tsp. fresh thyme freshly ground pepper to taste Lawry's Seasoned Pepper to taste 3/4 cup chopped fresh parsley zest and juice of 1 lemon (about 1/4 cup) 1/2 tsp red pepper flakes fresh chopped thyme and parsley freshly grated Parmesan Follow instructions and cook pasta ' al dente ' in large pot of boiling salted water. In large pan, melt butter with olive oil. Add garlic and saute for 1 minute; do not let it brown. Add shrimp, season with thyme, black pepper and Lawry's Seasoned pepper. Saute until shrimp just turn pink, about 5 minutes. Remove from hea...

~ Kaleidoscope tulip _________________ SPRING RAINBOW PASTA ~ a myriad of lovely colors and delicious flavors * 1 lb. linguine or fettucini 2-3 Tbsp. extra-virgin olive oil 1 tsp. Lawry's Seasoned pepper 2 thick sliced red onions in strips 3 cloves minced garlic 1 julienne sliced red pepper 1 julienne sliced orange pepper 1 julienne sliced yellow pepper 1 lb. diagonally sliced trimmed asparagus 6 plump seeded and diced plum tomatoes. 1 Tbsp. chopped fresh green basil freshly ground black pepper sea salt 3 additional Tbsp. extra-virgin olive oil additional slivers of fresh green basil for garnish freshly grated Parmesan cheese While pasta water is coming to a rolling boil, saute onions in olive oil. Add Lawry's Seasoned pepper that will help caramelize the onions. When turning brown, add garlic, and cook 1 minute. Add peppers and asparagus and cook until crisp tender. Add tomatoes and cook until heated through. Add basil and cracked pepper. Heavily salt the pasta water, like...

"Someone forgot the corkscrew and for several days we had to live on nothing but food and water." ~ W. C. FIELD'S WINE WISDOM ~ Before the harvest ( Brys Estate Vineyard - Old Mission Peninsula) __________________________ MONTRACHET SPINACH LINGUINE ~ creamy and sophisticated * 6 Tbsp. extra-virgin olive oil 2 bunches sliced green onions 4 cloves minced garlic 1 chopped red bell pepper 1 chopped yellow pepper 8 plump chopped plum tomatoes 12 drained & chopped oil-packed sun-dried tomatoes 2 Tbsp. chopped fresh basil (2 tsp. dried) 2 Tbsp. chopped fresh parsley 1 Tbsp. chopped fresh oregano (1 tsp. dried) coarse salt & freshly cracked pepper 1 lb. freshly cooked spinach linguine 8-12 oz. sliced Montrachet (goat cheese) additional fresh basil While water is heating to cook pasta, saute green onions & garlic in olive oil over medium heat until limp. Add peppers and continue until tender, about 10 minutes. Add chopped tomatoes and...