The 6 main ingredients for dinner are:
Shrimp (on sale at Payless this week)
Snow peas
Fettuccine pasta
Strawberries
Almonds
Parmesan Cheese (optional)

Peter, her are the additional items needed –some on your lists and some I’m suggesting be added to a kitchen cooking “STAPLES” list – ingredients you probably have on hand on a regular basis in your kitchen or that you may want to consider adding.

For this dinner recipe:

Olive Oil
Wine
Lemon juice or lemonade
Another spice – Tarragon (it’s great in spring/summer dishes)

And more staples to consider for your kitchen –
Flour
Sugar
Nutmeg
Butter/margarine

SAUTEED SHRIMP with HERBS

1 LB large shrimp, peeled & deveined
1/3 c. olive oil
2-3 garlic cloves, blanched in boiling water 2 minutes, drained & finely minced
3/4 c dry white wine
1 1/2 tbsp lemon juice
2 tbsp chopped parsley
1 tbsp snipped fresh chives (or 1-2 tsp dried)
1 tbsp chopped fresh tarragon or (1-2 tsp dried)
Salt

Pat shrimp dry. Heat oil in heavy large skillet over medium-high heat.
Add shrimp and sauté until just opaque, about 3 minutes. Remove and drain on paper towels.
Remove all but about 1 tablespoon oil from skillet. Place over medium low heat, add garlic and stir 30 seconds. Pour in wine, increase heat and reduce mixture by 1/3. Add lemon juice and return to boil. Remove from heat. Stir in parsley, chives and tarragon and additional tablespoon or two of olive oil. Taste and season with salt and additional herbs & lemon juice if desired. Arrange shrimp over cooked pasta. Spoon herb sauce over top and serve.

FETTUCINE NOODLES

Cook pasta according to package. Add olive oil and salt to lightly coat. Set aside to use as base for shrimp and “shrimp sauce”.

SNOW PEAS with toasted almonds

2-3 cups fresh snow peas
¼ cup sliced almonds
Olive oil
1 tsp lemon juice

Heat 1-2 TBSP olive oil in skillet over medium heat. Add about ¼ cup sliced almonds and cook until golden brown and fragrant stirring frequently – about 1-2 minutes. Add snow peas and minced garlic and sauté until snow peas are crisp but tender – another 1 ½ – 2 minutes. Remove from heat and add lemon juice. Season to taste with salt/pepper as desired and serve alongside shrimp pasta.

Slice fresh STRAWBERRIES.

Add cooked/coated shrimp over fettuccine and pour with extra sauce, sprinkle with parmesan cheese (optional) and serve with the snow peas and toasted almonds. Add strawberries to plate for extra color – or wait and eat afterwards as a light dessert.

Thanks for the great challenge. We had fun and a great dinner. Hope you like it.

http://familydinners.wordpress.com/2009/04/23/wwwhelppetercookcom/

1 Pear (slice & serve with pasta dish)

2 Penne pasta
3 Asparagus
4 Wild salmon

• Garlic
• Parsley
• salt & pepper
• Old Bay seasoning
• Olive oil
• 1- 2 tsp Lemon Juice (fresh squeezed if possible )
• Parmesan cheese (optional)

Preheat oven to 425 degrees.
Put the asparagus in a baking pan (or cookie sheet with sides) and pour a little olive oil over it. Crush a clove of garlic on top and add few grinds of pepper and a little salt. Roll the asparagus around in the pan so that everything gets well coated. Place the de-boned salmon in another baking pan (with skin side down if it still has some on it). Crush a clove of garlic on top, a little salt & pepper, Old Bay and a splash of olive oil. Coat & rub it all in a little. Bake both asparagus & salmon at 425 degrees until the asparagus is tender and the salmon is just cooked through. (The asparagus will take about 15-20 minutes to get tender; the salmon should take about 10-15.) Meanwhile, cook the pasta.
When the asparagus is done, cut it into one to two inch pieces. Break the salmon up into bite size pieces with fork.
Once the pasta is cooked & drained add olive oil until well coated, then add the lemon juice, parsley (and any extra garlic) to make a light sauce. Combine the pasta and asparagus in a large bowl and toss well. Then add the salmon and toss gently so that the hunks of salmon stay relatively intact; finish off with sprinkling of parmesan cheese. Serve with sliced pears and enjoy!
(Peter – we often use penne pasta as a base for “leftover” salmon and veggies, usually using an “alfredo” type sauce instead of the olive oil/lemon “sauce” but if I recall you usually don’t use dairy. If you want to go with the organic cream sauce you would melt 2 Tbsp butter in a small saucepan, then add 1 cup half-&-half and bring them to a simmer over low heat; add 1-2 tsp lemon juice & some parsley and toss with pasta. )

Glad it worked!

Ok, I am thinking some sort of ginger soy marinade for the salmon, then roasting all together in the oven.

I would start the potatoes first, cutting them into similarly sized pieces as the Brussels sprouts (definitely in half, but if the potatoes are larger, then cutting them into quarters). Toss in olive oil and salt, then roast for about 20 minutes at 375-400F.

Add in the Brussels sprouts and push the potatoes and veggies to the outside of the pan. Put the salmon in the middle and continue roasting the whole thing for 15-20 more minutes, until the fish is cooked through.

Timing and temperature are uncertain, depends on your ovens characteristics….