Week Menu 3/28-4/3

Meal One: Spaghetti and Meatballs

Meal Two: Cauliflower Soup

Meal Three: Spicy Lemon Shrimp Pasta

Meal Four: Cioppino

Recipes:

Real Spaghetti and Meatballs, by Ina Garten on footnetwork.com

http://www.foodnetwork.com/recipes/ina-garten/real-meatballs-and-spaghetti-recipe/index.html

Except that I use Turkey sausage (sweet and hot) rather than the beef, veal, pork combo and I don't make my own bread crumbs, I just use one cup of seasoned breadcrumbs. I also add about 1/4c of the red wine to the meatballs

Cauliflower Soup: Rachel Ray recipe on foodnetwork.com

http://www.foodnetwork.com/recipes/rachael-ray/cauliflower-soup-and-garlic-and-cheese-sourdough-dippers-recipe/index.html

Spicy Lemon Shrimp Pasta:

3/4 lb linguine

1 lb shrimp (peeled and deveined)

3T butter

3T olive oil

3T (9cloves) garlic

3/4 c fresh italian parsley

1/4t red pepper flakes

zest of one lemon

1/4 c lemon juice

1/2 lemon thinly sliced

Cook pasta according to package directions with 1 T salt. In large saucepan melt butter and olive oil over med-low heat. Add garlic and saute one minute. Add shrimp and cook about 5 minutes, turning once. Add all lemon items, parsley and pepper flakes to saucepan; remove from heat. Mix with pasta and serve.

Cioppino: If you make nothing else, MAKE THIS!!!!

1lb clams

1 1/2lb mussels

2Tolive oil

4clv garlic

1/2c dry vermouth

1/2c chicken stock

1/2c clam juice

4T butter

1/4c fresh parsley

1 1/2c tomato sauce

1 1/2lb cod fillets

1 lb shrimp (peeled and deveined)

Clean clams and mussels, cover with cold water and let stand 1 hour, drain. Heat 6-8 qt saucepan on med heat and add 1 T oil and 2 clove garlic, saute 10 sec and add clams. Add 1/4c vermouth and cover to simmer 5-7 minutes, strain clams reserving juices. Set aside, and repeat process with mussels. Return pot to burner along with reserved juices, add stock, clam juice, butter, parsley and tomato sauce. Bring to a boil and simmer uncovered 3 minutes. Add cod and simmer one minute. Add shrimp and simmer two mintues. Add mussels and clams and heat through. Salt and pepper to taste.

* this is the official recipe from the frugal gourmet. I usually add a pound of bay scallops and fresh crab, and I don't care much for mussels so I just double the clams. I think it makes a difference, but it's all up to your preference. Make sure to get some super yummy bread to sop up the sauce.

Shopping list:

turkey sausage, sweet and hot

onion

red wine

crushed tomatoes

fresh parsley (1-2 bunches to make all meals)

cauliflower

celery

onion

thyme

chicken broth

cream or 1/2 and 1/2

linguine

shrimp 2 lb (1 lb each meal)

lemons

clams

mussels

vermouth

clam juice

tomato sauce

cod

crusty bread