May 9, 2013 Breakfast – French Toast, Lunch La Salita and Dinner – Shrimp Scampi on spaghetti with sautéed garden greens

May 9, 2013 Breakfast – French Toast, Lunch La Salita and Dinner – Shrimp Scampi on spaghetti with sautéed garden greens

I made French Toast with the French brioche for Breakfast and loved it.

 

Then for lunch I went with Mike and Ron Wilder to La Salita for Swiss cheese Chili Rellenos with refried beans and green chili sauce and turkey.   La Salita serves wonderful sopapillas also.  We do not fry at home and La Salita excels at all things fried.

I stopped at Sprouts and bought about 1.75 lb. of large shrimp and an eggplant and a few other things.

For dinner I wanted to cook scampi with pasta.  Suzette suggested spaghetti and I said okay.  We went to the garden to pick some of our greens.  We picked leaves from the turnip, mustard, beet, and Mbuna, basil, tarragon, and lots of kale.

Suzette cleaned and I chopped about 3 cups of greens and cooked them in ¼ cup of onion and 2 Tbsp. of garlic and fetched a bottle of 2011 Burgans Albarino from Rias Baixas, Spain (Costco) and Suzette chopped a tomato and I shelled and deveined 16 shrimp.

Suzette cooked the shrimp and we added the other ingredients to 4 oz. of butter and about ¼ up of white Vermouth and some albarino in the casserole while I grated about 1/2 cup of Pecorino Romano cheese (Costco).

We ended up with shrimp and vegetables sloshing around in a buttery tomato broth that had been made by the cooking of the ingredients in the large casserole.    

This was a great dish an super easy.