THE VILLAGE VOICE

GARLIC GINGER SHRIMP on NEST OF SOBA NOODLES ~ An ever pleasing  favorite compliments of Baker by Nature 12  oz.  soba noodles 1/4  cup sesame oil 2  Tbsp. low-sodium soy sauce 1  large thinly sliced shallot (I like more) 2  tsp. peeled and grated fresh ginger 8  coarsely chopped garlic cloves 1  lb. large shelled and deveined shrimp zest and juice of one large lime coarse salt to taste 3  finely chopped scallions 1/2  cup chopped cilantro 1/2  tsp. crushed red pepper Lime wedges for garnish Bring large pot of water to boil. Add soba noodles and cook, stirring occasionally until tender; 4 minutes (or recommended on package). Drain and risen noodles udders cold water. Transfer noodles to a large serving bowl. In medium bow, combine 2 Tbsp. of the sesame oil with the soy sauce. Add sauce to noodles and toss. In skillet, heat 1 Tbsp. of oil. Add shallots and ginger and cook over med...

"October is the month for painted leaves ... As fruits and leaves and the day itself acquire a bright tint just before they fall, so the year near its setting. October is its sunset sky; November the later twilight." ~  Henry David Thoreau 'Autumn Tints' Autumn Leaves (Overhill Elm abstract) Hubbard Lake October Sunset SWEEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE Delicious 'Simple One Plate' Autumn Supper compliments of Cooking Light SWEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE 2  medium peeled sweet potatoes (about 10 oz. each) 2  Tbsp. reduced sodium soy sauce 2  Tbsp almond butter or peanut butter 1  1/2  Tbsp fresh lime juice, divided 1  Tbsp. minced fresh garlic, divided 2  tsp. minced peeled fresh ginger, divided 1  tsp. honey 1  tsp. Sriracha chili sauce 1  tsp toasted sesame oil 2  Tbsp. olive oil, divided 1  pound med...

"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on." ~ Robert Finch (SEPTEMBER SUMMER END) ROASTED SHRIMP COCKTAIL ( Recipe courtesy of Ina Garten)  2  lbs. (12-15 count) shrimp 1  Tbsp. good olive oil 1/2  tsp. kosher salt 1/2  tsp. freshly ground black pepper Sauce: 1/2 cup chili sauce (recommended Heintz) 1/2  cup ketchup 3  Tbsp. prepared horseradish 2  tsp. freshly squeezed lemon juice 1/2  tsp Worcestershire sauce 1/4  tsp. hot sauce ( recommended: Tabasco) Preheat oven to 400º F. Peel and devein shrimp, leaving tails on. Place on sheet pan with olive oil, salt, and pepper and spread in 1 layer. Roast for 8-10 minutes, just until pink and firm and cooked through. Set aside to cool. Sauce:...

"Between two worlds life hovers like a star, twist night and morn, upon the horizon's verge." ~  Lord Byron  MAY GARDENS OF OVERHILL (Bloomfield Village) From morning to night, ever-changing perennial gardens (Bearded Iris, Wildflowers, Hosta, Rhododendron, Azalea, Ferns) _______________________ RICE NOODLES with SHRIMP AND CILANTRO This yummy colorful Pad Thai variation skips bean sprouts, eggs, and peanuts in favor of fresh red pepper and cilantro ... a favorite 'simple supper' at both home & cottage  (slightly adapted from  Fine Cooking )  8  oz.  1/4 in. wide dried rice noodles (pad thai) 2-3  limes (1 juiced and 1 sliced in wedges) 2  Tbsp. light brown sugar 2  tsp. soy sauce 1  tsp. fish sauce 1  lb. peeled and deveined large shrimp 3  generous Tbsp. peanut oil 1  tsp. ground coriander f...

“Every leaf speaks bliss to me, fluttering from the autumn tree.” ~ Emily Bronte MEDITERRANEAN TOSTADA with HUMMUS, FETA, & OLIVES ~ easy carb friendly appetizer from KalynsKitchen.com Ingredients: ( for 2 but make as many as desired) 2 low-carb or whole wheat flour tortillas (cut in half) 2 tsp. + 2 tsp. extra-virgin olive oil 1/2 cup very finely chopped Romaine lettuce 1/4 cup finely crumbled Feta 10 finely chipped Kalamata olives 1/2 cup hummus Preheat oven to 400º, placing cookie sheet inside to heat as the oven does. While oven heats, wash and dry lettuce and finely chiop to make 1/2 cup. Crumble feta cheese and chop the olives. When oven is hot, lightly spray or bursh cookie sheet with olive oil and place flour tortillas on it. Toast until lightly browned and firm, turning over about every minute or so. (Depending on tortillas, takes about 5 minutes or so but watch closely at the end.) Remove tortillas from oven and let cool for a few minutes. Top each crisp tortilla ...

"If you want to be happy forever, make a garden." ~ Chinese Proverb ORIENTAL POPPY ( Papaver orientale ) ____________ SPICY BAKED 'Pink' SHRIMP ~ a simple one plate 'happy' supper 1/2 cup olive oil 2 Tbsp. Cajun or Creole seasoning 2 Tbsp. fresh lemon juice 2 Tbsp. fresh chopped parsley 1 Tbsp. honey 1 Tbsp. soy sauce pinch of cayenne pepper 1 pound uncooked large shrimp, shelled, deveined lemon wedges French bread Combine first 7 ingredients in 9 x 13 inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour. P reheat oven to 450 degrees. Bake until shrimp are cooked through , stirring occasionally, about 10 minutes. Garnish with lemon wedges and serve with crisp fresh French bread and favorite tossed salad topped with feta cheese. Garden 'Happiness' ____________ A Color for All Seasons Courageous. Confident. Vital. A brave new color, for a brave new world. Let the bold spirit of Honeysuckle infuse you, lift you and carry you through the yea...

"The primrose banks now fair!" ~ Robert Burns Primrose (Primula) CILANTRO SCAMPI with CHEDDAR BISCUITS ~ Simply delightful weeknight supper adapted from ( CuisineAtHome .com) ___________ For the scampi: 2 Tbsp. extra-virgin olive oil 1 lb. peeled and deveined large shrimp, dusted with flour 1 Tbsp. minced garlic 1/2 cup dry white wine 2 Tbsp. unsalted butter 1/3 cup chopped fresh cilantro (or fresh parsley) 1/4 cup fresh lime juice and zest from limes 2 Tbsp. chopped chipotle chiles in adobo - these canned smoked jalapenos pack a punch so, if sensitive, use sparingly (or chopped jalapenos ... or chopped green chilies for a milder taste) coarse salt to taste 4 lime wedges sprigs of fresh cilantro (or parsley) Heat oil in large pan over medium-high heat. Add shrimp and sauté 2 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Deglaze with wine, scraping up any bits from bottom of pan. Simmer until reduced by half, about 2 minutes. Stir in butter u...