MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Scampi w/Orzo
Categories: Seafood, Citrus, Chilies, Vegetables, Pasta
Yield: 4 Servings

1 lb Large shrimp, peeled and
- deveined
3 tb Extra-virgin olive oil
1 tb Lemon zest
+=PLUS=+
1 tb Juice
1/2 ts Red-pepper flakes
Salt & black pepper
4 cl Garlic; minced
2 tb Unsalted butter
1 c Orzo
2 tb Dry white wine
2 c Boiling water, seafood or
- chicken stock
3 tb Fine chopped parsley

In a medium bowl, stir together shrimp, 1 tablespoon
olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon
salt, 1/4 teaspoon pepper and half the garlic. Set aside
to marinate. (This step can be done up to 1 hour in
advance.)

Add butter, remaining olive oil and remaining garlic to
a medium skillet set over medium heat. When the butter
starts to bubble, add the orzo and 1/2 teaspoon salt and
cook, stirring often, until the orzo is toasted, about 2
minutes, adjusting the heat as necessary to prevent the
garlic from burning. Carefully add the wine - it will
bubble - and stir until absorbed, about 1 minute. Stir
in water, reduce heat to low, cover, and cook until orzo
is al dente, about 12 minutes.

Add the shrimp in a snug, even layer on top of the orzo,
cover, and cook until all the shrimp is pink and cooked
through, 2 to 4 minutes. Remove from heat and let sit,
covered, 2 minutes.

Sprinkle with parsley and lemon juice, season with salt
and pepper, and serve immediately.

By Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Pan Feta Pasta w/Cherry Tomatoes
Categories: Vegetables, Herbs, Chilies, Pasta
Yield: 4 servings

2 pt Cherry tomatoes
5 cl Garlic; peeled, left whole
5 Thyme sprigs
2 Rosemary sprigs
1 1/2 ts Kosher salt
1/2 c Cup extra-virgin olive oil;
- more to serve
8 oz Feta
1/2 ts Black pepper; more to serve
pn Red-pepper flakes
12 oz Short pasta; such as

: - farfalle, campanelle, rotini
: - or cavatappi
3 c boiling water
1 c torn basil leaves
: Flaky sea salt; to serve

Set oven @ 400+|F/205+|C.

In a shallow 2 quart casserole or gratin dish, or an
11-by-7-inch baking dish, combine tomatoes, garlic,
thyme, rosemary and ++ teaspoon salt. Toss with ++ cup of
the olive oil to coat. Place the feta in the middle of
the dish, and top with the remaining ++ cup olive oil.
Sprinkle the black pepper and red-pepper flakes over
everything. Bake for about 40 minutes, until the garlic
has softened and the tomatoes have burst their skins.

Add the pasta to the pan in an even layer and sprinkle
with remaining ++ teaspoon salt. Pour the boiling water
on top. Using a wooden spoon or spatula, carefully
submerge pasta. Cover tightly with foil and bake until
pasta is al dente, 17 to 19 minutes. Remove from oven
and let the pasta stand, covered, for 5 to 10 minutes to
absorb the excess liquid.

Stir in basil until everything is well incorporated, and
the tomatoes and cheese create a creamy sauce. When
serving, top with more black pepper, oil and flaky sea
salt.

Recipe from: Jenni Hayrinen

Adapted by: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spaghetti w/Clams
Categories: Seafood, Wine, Chilies. ve, Pasta
Yield: 1 servings

Salt
12 Littleneck or other small
- clams in the shell;
- scrubbed
1/4 lb Spaghetti
2 tb Extra virgin olive oil
1 cl Garlic; minced
1/2 Dried red chile
+=OE=+
1/4 ts Hot red pepper flakes
1/3 c Noilly Prat vermouth or
- white wine
2 tb Chopped fresh Italian
- parsley

Bring a large pot of lightly salted water to a boil.
Meanwhile, soak clams in cold water.

Add spaghetti to boiling water, and cook until slightly
underdone; pasta will finish cooking in sauce.
Meanwhile, place a large saucepan over medium-low heat,
and add olive oil, garlic and chili pepper. Saut++
gently, reducing heat if necessary so garlic does not
brown.

Add vermouth and clams, and cover. Clams should open in
about 2 minutes. (If pasta is ready first, drain it and
toss with a small amount of olive oil.) Add hot drained
pasta, cover, and shake pot gently. Allow to simmer for
another 1 or 2 minutes until it is done to taste.

Discard any clams that have not opened. Add half the
parsley, and shake pan to distribute evenly. Transfer to
a plate or bowl, and sprinkle with remaining parsley.

By: Nigella Lawson

Yield: 1 serving

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta w/Parsnips & Bacon
Categories: Vegetables, Pork, Dairy, Cheese, Herbs
Yield: 2 servings

3 md Parsnips; peeled, io 1/2"
- pieces
1 1/2 tb Extra-virgin olive oil; more
- for drizzling
Salt & black pepper; as
- needed
1/2 lb Dried campanelle or farfalle
- pasta
1/4 lb Bacon, diced
1 md Leek; thin sliced
3/4 c Heavy cream
1/3 c Grated Parmesan cheese
2 tb Chopped parsley

Set oven @ 400+|F/205+|C.

Toss parsnips with oil and season with salt and pepper.
Roast, tossing occasionally, until parsnips are golden
and tender, about 25 minutes.

Meanwhile, bring a large pot of salted water to a boil.

Cook pasta according to package instructions until 1
minute before itgCOs al dente. Drain.

In a large skillet over medium-high heat, brown the
bacon until crisp, about 5 minutes; use a slotted spoon
to transfer bacon to a paper-towel-lined plate to drain.
Discard all but 1 tablespoon of fat from the pan.

Return skillet to heat and add leeks. Cook in remaining
bacon fat until softened, about 5 minutes. Stir in heavy
cream and cooked bacon. Simmer mixture until slightly
thickened, 2 to 3 minutes.

Stir in pasta, parsnips and cheese. Simmer until heated
through and cheese is melted, then remove from heat.
Season with salt and pepper; toss with parsley. Serve
drizzled with olive oil, with plenty of black pepper on
top.

By: Melissa Clark

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fettuccine w/Asparagus & Smoked Salmon
Categories: Seafood, Vegetables, Citrus, Dairy, Herbs
Yield: 4 servings

1/2 lb Fresh asparagus; med
- thickness
Salt
1 tb Butter
1/2 tb Minced shallots
1 c Heavy cream
4 oz Smoked salmon; sliced 1/4"
- thick
Fresh ground black pepper
1 ts Fresh lemon juice
10 oz Fresh green fettuccine
- noodles
2 tb Minced fresh dill

Snap off the ends of the asparagus where they break
naturally and peel the stalks. Cut the asparagus on a
slant to pieces about an inch long.

Steam the asparagus until they are just barely tender
and still bright green, about three minutes. Rinse under
cold water, drain well on paper towels and set aside.

Bring a large pot of salted water to a boil for the
pasta.

While the water is coming to a boil, melt the butter in
a large heavy skillet. Add the shallots and saute until
soft but not brown. Stir in the cream and simmer about
five minutes, until the cream has thickened somewhat.

Cut the salmon into slivers, add it to the cream and
remove the skillet from the heat. Season with pepper and
lemon juice. Add the asparagus.

When the pot of water is boiling, add the fettuccine,
stir it once or twice, then cook two to three minutes
after the water has returned to a boil. Drain well.

Briefly reheat the sauce. Transfer the fettuccine to a
warm serving bowl, pour the sauce over it and toss.
Sprinkle with dill and serve.

By: Florence Fabricant

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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