September 4, 2017 Lunch – Salad. Dinner - Sautéed shrimp in six different tomato medley with onion and steamed squash slices

September 4, 2017  Lunch – Salad. Dinner -  Sautéed shrimp in six different tomato medley with onion and steamed squash slices

I ate ½ of a bagel spread with butter and Kalles creamed cod eggs with dill for breakfast and then we rode bicycle to Rio Bravo and back.

For lunch I decided to make a salad with romaine lettuce, spinach, green onion, radishes, Lax, a poached egg, and diced cucumber dressed with a Cesar dressing.

Suzette brought home two boxes of all different types of tomatoes, two Armenian cucumbers, two regular cucumbers, and about seven or eight white peaches.

We decided to make a light tomato sauce with six different types of tomato plus 1 T. of garlic, 1 medium onion diced, and add shrimp to make a scampi dish and serve it over slices of cooked squash from the garden, instead of pasta.

Suzette diced 1 T. of garlic and six different tomatoes (three types of red, two yellow and a green zebra) while I diced the onion.  Then she sautéed the garlic and onion and then added the tomatoes and cooked it into a sauce.  Suzette went to the garage and fetched the 2 lb. bag of 13-15 count shrimp and thawed 10 of them and added them to the sauce to cook.  I had chilled a bottle of 2013 Mendoza Station Sauvignon Blanc from the Mendoza Valley of Argentina.

I put the squash slices into a Pyrex baking dish and Suzette added a bit of water to the baking dish, covered it with Saran and cooked the squash in the microwave oven while the shrimp were cooking in the sauce.

Suzette said, “I know you like something green,” as she put a handful of spinach into each of two pasta bowls.  She then fetched the Pecorino Romano cheese and I sliced slices of cheese.  Suzette then put a small pile of cooked squash slices in the bowl on top of the spinach leaves and then ladled the tomato and shrimp on top of that and garnished the dish with slices of cheese.

I poured the wine and we had another lovely simple, healthy dinner.

After dinner I peeled and diced the eight peaches and Suzette sprinkled the peaches lightly with sugar to prevent them discoloring.  We each had a bowl of yogurt and peaches for dessert and watched the Antiques Roadshow.

Bon Appetit