We met Amy at Farm and Table for lunch and Amy and I both ordered cheese enchiladas, with cottage fry potatoes and pinto beans. The enchiladas were really clean tasting and the warm flour tortilla tasted as if made fresh. Suzette ordered a quinoa salad with a round of sauteed goat cheese coated with panko that was also lovely. Farm and Table is our new favorite restaurant for fresh vegetable oriented food. We can hardly wait until its garden is in full production.
Since we had gardened and shopped and went to an auction and ate a big lunch at Farm and Table, we did not want to cook a big meal for dinner. Since we had a lot of PPI Shrimp Scampi left from our March 23, 2012 dinner, we decided to add tomato sauce and mushrooms and make the scampi into a shrimp into a Marinara sauce. So we poured some PPI Tomato Sauce into a skillet and heated up the scampi and threw in about five or six sliced baby portabella mushrooms and about 1 cup of cleaned fresh baby kale from the garden. Suzette then added the PPI Shrimp Scampi and about ½ cup of PPI cream sauce made with the salmon and scallop poaching medium several nights ago. This gave the tomato sauce a little creamier consistency and flavor. When the sauce was hot, we served the sauce over heated PPI linguine with a bottle of D’Aquiino Chianti Riserva 2006 from Trader Joe’s ($5.99?). The dry chianti with a hint of tannic after taste was great with the shrimp in the creamy tomato sauce.
Since we had gardened and shopped and went to an auction and ate a big lunch at Farm and Table, we did not want to cook a big meal for dinner. Since we had a lot of PPI Shrimp Scampi left from our March 23, 2012 dinner, we decided to add tomato sauce and mushrooms and make the scampi into a shrimp into a Marinara sauce. So we poured some PPI Tomato Sauce into a skillet and heated up the scampi and threw in about five or six sliced baby portabella mushrooms and about 1 cup of cleaned fresh baby kale from the garden. Suzette then added the PPI Shrimp Scampi and about ½ cup of PPI cream sauce made with the salmon and scallop poaching medium several nights ago. This gave the tomato sauce a little creamier consistency and flavor. When the sauce was hot, we served the sauce over heated PPI linguine with a bottle of D’Aquiino Chianti Riserva 2006 from Trader Joe’s ($5.99?). The dry chianti with a hint of tannic after taste was great with the shrimp in the creamy tomato sauce.
Bon Appétit
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