Spaghetti With Lemon and Crab

From The Tuscan Sun Cookbook…although a real Italian would not combine cheese with seafood, you can be a bit blasphemous here in the States. 🙂 This is great in the spring and summer, especially, since it’s light and lovely. Spaghetti with Lemon and Crab 1 lb. spaghetti 1 lb. crabmeat 2 tbsp. EVOO 1/4 c. … Continue reading

Greek Village Salad

There are a lot of ingredients here, but this is just knife work, can opening, drizzling, and assembling. Really. It’s super-easy.  If you can’t find all the ingredients, the only things that must be in it to be Greek are tomatoes, onions, olives and cheese. I got this recipe from The Oliver and the Caper, which … Continue reading

Meal plan for the week of May 20th, 2012

This week’s meal plan: Monday: Spaghetti with Lemon and Crab; Greek village salad Tuesday: Eating out Wednesday: Rio Grande Spice Rub Steaks; Mexican Fiesta Salad (from Rachael Ray’s “Thirty Minute Meals”- Thursday: Out to eat w/ church group Weekend: TBD. It’s a long weekend, so that usually means lots of time for cooking! Usually I … Continue reading

Lemon Pasta

This is one of my favorite all-season meals, but especially in the spring and summer, when I want pasta but I want a light pasta. This features spaghetti lightly dressed with lemon juice, parmesan cheese, salt, pepper, and lemon zest. It’s fast and perfect for dinner parties, as well. Who doesn’t like these ingredients? Now, naturally, in … Continue reading

Angry Pasta

This is called “Angry pasta”, but it could also be a variation on pasta puttanesca–fast, spicy, from the Italian puttana (meaning, um, “lady of the evening.” Except…coarser.) It is very fast and very, very good. A note on pasta prep: let the water heat for about five minutes before starting the sauce. That’ll give you time … Continue reading

Roasted asparagus

Simple, easy, classic–and the best way to eat asparagus (In my opinion) Asparagus spears Salt and pepper extra virgin olive oil Preheat over to 400. Lay out asparagus on a rimmed baking sheet. Trim the asparagus (do this by bending the strips in half and discard the  bottom portion), place on baking sheet, and drizzle … Continue reading