Otto Say’s
Pasta sanza vino e
come il cuore sanza amore
Pasta without wine is
like a heart without love
Grilled Peaches 'n' Berries Recipe
Healthy Fig
and Avocado Salsa Recipe
250 gr diced dried figs or 750 gr diced fresh figs
juice of one lime
3 medium firm ripe avocados, diced
3 fresh jalapenos, small diced, seeds and ribs removed
2-3 medium, vine-ripened tomatoes, diced, seeds removed
60 ml. honey
5 ml. fine sea salt
2 ml. ground coriander
5 ml. ground cumin
2 small cloves of garlic, minced
juice of one lime
3 medium firm ripe avocados, diced
3 fresh jalapenos, small diced, seeds and ribs removed
2-3 medium, vine-ripened tomatoes, diced, seeds removed
60 ml. honey
5 ml. fine sea salt
2 ml. ground coriander
5 ml. ground cumin
2 small cloves of garlic, minced
Combine all ingredients in a medium bowl and stir gently.
Refrigerate several hours to let flavours blend. Serve with tortilla chips.
Linguine
with Shrimp, Tomatoes, Olives, and Capers (serves 4 to
5)
Ingredients
450 gr shrimp, peeled and
deveined (about 16to 20)
2ml. salt
1 ml. freshly ground black pepper
30 ml. olive oil
4 garlic cloves
500 gr uncooked linguine
1 can 540 gr canned diced tomatoes, undrained or (fresh)
150 gr clam juice
100 gr pitted kalamata olives, halved
30 gr. capers
100 gr chopped Italian parsley
Method
1. Bring a large
pot of water and salt to a boil. Season
shrimp with salt and pepper. Heat olive oil in a skillet over medium-high heat.
Add garlic; cook 1–2 minutes or until golden.
2. Add linguine
to boiling water; cook 11 minutes or until al dente. Add shrimp to skillet, and
cook on high 2–3 minutes or until golden. Transfer garlic and shrimp to a
plate; cover with foil to keep warm.
3. Add tomatoes
and next 3 ingredients (through capers) to skillet; cook 5–6 minutes or until
reduced by half. Stir in shrimp and garlic and two-thirds parsley. Drain pasta;
return to pot. Toss shrimp and sauce with pasta. Transfer to a serving platter,
and garnish with remaining parsley.
4. Top with fresh
grated parmesan cheese
Grilled Peaches 'n'
Berries Recipe (make 6 )
Ingredients
6 medium ripe peaches,
halved and pitted
2 cup fresh blueberries
4 tablespoons brown sugar
4tablespoons butter
4 tablespoon lemon juice
Method
1.
Place two peach halves, cut
side up, on each of three double thicknesses of heavy-duty foil (12 in.
square). Top with blueberries, brown sugar, butter and lemon juice. Fold foil
around mixture and seal tightly.
2.
Grill, covered, over
medium-low heat for 18-20 minutes or until tender. Open foil carefully to allow
steam to escape.
Smile and Be Sweet
“The best way to win a friend is to listen and
Smile
it only takes a minute” – Otto
