Menu Plan Monday: St. Patrick’s Day

St. Patrick’s Day is here on Wednesday, and I will be able to indulge my love of corned beef. I am going to follow the Crockpot Corned Beef recipe I used last year, and fingers-crossed, there will be enough leftovers for the next day. Here is the rest of my menu plan for the week

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Italian Cooking Class (recipes and photos)

Last month, we learned to cook pasta the Italian way, at a cooking party to benefit our school. Our hostesses, Lucia and Susanna, from La Bottega in Menlo Park, created a thoughtful menu highlighting three pasta dishes from the north, center and south of Italy – Linguine al Pesto, Bucatini Casio e Pepe, and Caserecce

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Orzo and shrimp salad (recipe)

In yesterday’s post, I suggested an orzo pasta salad with shrimp served in 1/2 an avocado. Elaine requested the recipe, so here it is. The salad can be modified many ways – use chicken instead of shrimp, add olives, green/yellow/orange bell peppers, currants, whatever you would like. The original recipe came from The Frog Commissary

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