Monthly Archives: March 2012

Farfalle with Creamy Wild Mushroom Sauce

Farfalle with Creamy Wild Mushroom Sauce 1 pound uncooked farfalle (bow tie pasta) 1 tablespoon of portabello garlic flavored olive oil or porcini flavored olive oil 12 oz. exotic mushroom blend (if unavailable use all cremini mushrooms) ½ cup chopped … Continue reading

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Lemon Pepper Sautéed Shrimp

Lemon Pepper Sautéed Shrimp 1 ½ lb. unpeeled raw shrimp 1 carrot diced 1 celery stalk diced 1 small onion quartered To prepare sauce: Peel the shrimp, add shrimp shells and 3-4 shrimp to 2-3 cups of water in a … Continue reading

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Pork Medallions Italiano

Pork Medallions Italiano ¼ cup orzo pasta 1 pork tenderloin (about a pound) 1 tablespoon lemon pepper olive oil 1 4 ½ oz. to 16 oz. can San Marzano tomatoes 1 9 oz. pkg. frozen artichoke hearts 1 tablespoon tomato … Continue reading

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