Recipe Repository

Rick’s Aunt Mary made this for us on a recent visit to PA. It’s a quick meal that would be great for brunch or dinner, and works well with a side of roasted potatoes, or a crisp salad and warm bread. Serves 4.

Ingredients
2 medium zucchini
2 medium bell peppers (or one bell and one anaheim)
1 Tbsp. butter
2 Tbsp. olive oil
1 tsp. dried basil
4 large eggs
salt and pepper to taste

Wash the vegetables and cut into bite-sized pieces. Heat the olive oil and butter in a large skillet and add the vegetables, sautéing until tender. Sprinkle with the basil and salt and pepper. Whisk the eggs in a bowl. Close to serving time, spread the cooked vegetables evenly in the pan and pour the eggs over. Cook for a few minutes on medium heat, until the eggs are cooked completely. (Stir gently if necessary to make sure the eggs are cooked.)

Fast, easy, and very tasty shrimp. Adapted from a recipe at Williams-Sonoma.com. Serves 3 or 4.

Ingredients
4 or 5 tbs. olive oil
4 (or more if you like) cloves of fresh garlic, minced
1 tsp. red pepper flakes
1 tsp. paprika
3/4 to 1 lb. medium shrimp, peeled and deveined, tails on
2 tbs. fresh lemon juice
2 tbs dry sherry or sake
salt to taste
handful of chopped fresh basil or italian parsley

Warm the olive oil over medium heat in a large skillet or other heavy pan. Add the garlic, paprika, and red pepper flakes and saute for about a minute. Increase the heat and add the shrimp, lemon juice, and sherry or sake. Cook for about 3 minutes, stiring frequently until the shrimp are pink. Be careful not to over cook. Add salt to taste and the basil or parsley.