Shrimp, Feta, Tomato and Basil Pasta

This dish is a summer-time favorite for our family, first introduced to us by Lynn Stith with Cappellini. Lys recommended trying it with farfalle, and now we think it's just about perfect. The pasta is served chilled, or luke-warm at best.

Serves 4

• 4 ripe tomatoes (normal, "on the vine" size), cut into a 1/2 inch dice
• 1 pound 21-25 shrimp, boiled in salted water for 1-2 minutes, or until pink through. Strain and run cool water over them to stop cooking and reduce temperation. Peel and cut into thirds.
• .4 to .5 pounds fresh feta (Mount Vikos, available at Whole Foods is my favorite to use. The quality of the feta drives the quality of this dish overall--so don't skimp).
• 2 leafy stalks of basil, or a large package if you get it from the store, roughly chopped, such that the pieces are around 1 cm square in surface area
• 1 pound farfalle (bow-tie pasta) cooked until al dente in salted water. Strain the pasta, and continue to run cold water over it to lower the temperature to around room temp
• Cayenne pepper to taste

Mix all the ingredients together in a large bowl. Liberally add cayenne pepper along the top, mix it in, taste. Continue to add more cayenne pepper till you taste it, and the pasta has a little latent heat, but is not over-poweringly spicy on first trying it.

Burrata, Fig, Jamon Iberico, and Pistachio Salad

I got the idea for this from a burrata and ham appetizer we had while in Rome. True, it is served with a Spanish ham, but believe it or not, that's what they did in Italy. And it was so much better than if it had been made with prosciutto, that I see no need to change; why be more Roman than the Romans?
Serves 4 for a dinner portion, and 8 for an appetizer portion

• 2 burrata balls (I'm guessing they're usually around 6 ounces)
• .25 pounds Jamon Iberico (you can use Serrano, which is the cheaper version, but the jamon iberico is the best. In Boston you can get it at Las Ventas on Harrison)
• 8 ripe, fresh figs, cut into eighths
• A few handfuls of pistachios
• 14 ounces of arugula (washed and dried)
• Balsamic Vinaigrette dressing
• Balsamic vinaigrette
  • 1 part balsamic vinegar
  • 2-3 parts very good olive oil
  • Liberal pinch kosher salt
  • ½ tsp Dijon mustard
    gradually whisk in olive oil with other ingredients until emulsified

Toss the arugula with the balsamic vinaigrette. Place the dressed salad into bowls. Layer 4 slices of jamon iberico in the shape of an "x" on the salad. Cut each ball of burrata in half, and place one half in the center of each jamon x. Arrange the eighths of pistachio radially around the burrata. Springkle lightly with pistachios.

Lentil and Feta Salad

Serves 4

1 cup lentils
2 cups water
Juice of 2 lemons
1-2 T minced dill
2 cloves garlic minced
4 ounces feta
1-2 tsp minced chervil leaves (optional)
salt and cayenne pepper to taste

Bring lentils and water to a boil. Reduce heat to a simmer, cover and let simmer until tender, around 30 minutes.

Cool lentils, then mix in the remainder of the ingredients, and season with cayenne and salt.  

Caitlin's Brussel Sprouts

Caitlin's Brussel Sprouts: From Caitlin Greene
Serves 8
- 20 Large Brussels sprouts
- 1 large red onion
- 1 bushel of dill
- 1 large fennel bulb
- 8 oz butter
- Juice of 2 large lemons
- 4 oz parmiggiano reggiano cheese, grated



1. Shave brussels with a mandolin or in a food processor using the slicer attachment
2. Chop dill
3. Slice fennel very thin using the mandolin or the slicer attachment
4. Cut red onion in half moon shapes and slice it as well
5. Warm butter over medium-high heat. Whisk continuously until butter turns a light brown color and smells mildly of nuts
6. Add lemon juice to brown butter and whisk
7. Place all vegetables in large bowl and grate parmigiano over them. Sprinkle with salt and grind black pepper.
8. Drizzle brown butter and lemon juice and toss salad with dill.
9. Salt more if necessary

Seared scallop and arugula salad with pickled cranberry dressing and chocolate pearls

Serves 2

6-10 fresh sea scallops (you can use frozen, but you won't be able to get them to caramelize)
1/4 red onion, sliced into a very thin slice
1/2 cup dried cranberries
 1/4  cup vinegar, half balsamic, half red wine vinegar
1 Tablespoon balsamic vinegar
2 Tablespoons EVOO
2 Tablespoons Valrhona chocolate pearls (or chop up other good chocolate into small sizes, chocolate nibs also work)
1 five-ounce package arugula

In a non-stick pan, add some oil (sesame preferred) and sear scallops on high heat turning once you have achieved caremelization on one side. Sear till caramelized on the other side. In the mean time, bring the onions, the cranberries and the mixed vinegars to a boil. Reduce heat and continue to simmer until the onions are very soft, and the cranberries plump with vinegar. Use the other balsamic vinegar and oil and whisk together a vinaigrette.

Toss the arugula with the vinaigrette. Spoon "pickled" onions and cranberries over the salad, arrange the scallops on top, and sprinkle over the chocolate pearls.

Spicy shrimp, mango and avocado spoons

Don't know exact quantities, will update when next do the recipe. But it's more or less

1 pound of shrimp, poached and sliced into 2 mm, horizontal slices
1/2 mango, diced into a 1/4" dice
1 avocado, diced into a 1/4" dice (may be more)
2-3 ounces Sweet Red Chili sauce (Thai Kitchen and other brands make this)
Minced cilantro to taste

Mix together, season with salt to taste. Serve on spoons.

Gnocchi with English Peas, and a Lemon Tarragon cream sauce

Serves 4

1 Recipe basic gnocchi
2 Tablespoon butter 
1 pound English peas (weight is with shells on) shell peas
2 shallots, minced
1 package (.75 ounces) tarragon, minced
3/4 cup cream
zest of 1 lemon, minced

Saute shallots in butter until softened and becoming translucent--avoid browning. Add cream and lemon zest. Cook several minutes (3-5) until the butter and cream are emulsified together. Add peas and continue cooking until the peas are approaching desired doneness. Add tarragon at this point, and continue cooking until peas are finished (they should still be firm, but not crunchy, and with a nutty flavor, not a vegetal flavor). Season with salt and pepper.

If you would like a lighter sauce, incorporate some chicken stock or white wine, and reduce slightly. If you would like a more lemony sauce, add some lemon juice at the end.


The addition of sauteed morels would be fantastic here