Summer time for me means fresh veggies, sitting at the pool and eating outside. Luckily the three go together, as I'll highlight below, in making for dinners that don't make you feel ashamed to doff your shirt.
We take advantage of the farmer's market to get all sorts of fresh veggies, and then I add some fish and pasta to make a simple and not too filling dinner.
For this first pasta I did a very basic mix of sautéed shrimp and scallops over bucatini. I cooked a bunch of baby squash (green and yellow) along with asparagus to make the veggie mix, and then hit it with a little white wine at the last minute to make a "sauce." I then topped it all off with basil and shaved parmesan cheese.
For this second pasta I went a little heavier, but still summertime light. I sautéed onion, shiitake mushrooms and fresh hot and mild peppers. I once again used bucatini as the base, but this time I topped it with a piece of broiled grouper and some sautéed king crab.
No matter what you put on top, keep it light and you can't go wrong ... enjoy!
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